Fish, Chickpea and Green Olive Tagine
‘Tagine’ refers to both a conical-lidded vessel and the slow cooked dishes cooked in it. The lid traps moisture and aromas during cooking, creating food that is moist and succulent.
Cut the fish into 8cm pieces.
Heat the oil in the base of a tagine or large sauté pan. Add the onion, carrot and celery with a good pinch of salt and cook until soft. Add the garlic, tomato paste and the spices and cook for 1 minute, then add the tomatoes, chickpeas, herbs, olives and the stock. Season and simmer for 5 minutes.
Add the fish and turn to coat in the sauce. Cover and cook for 10 minutes or until the fish is cooked. Add the lemon zest and juice just before serving.
To serve: Scatter with herbs and serve with couscous or crusty bread. Serves 6