One pot wonder: Moroccan fish tagine
Impress your guests with this tasty and lightly spiced fish tagine that is healthy, quick and easy to make. Just how we like it. All made in one pot. NO tagine required. Quick, light, nutritious and delicious… This recipe ticks all the boxes.
30 Minutes. Serves 2.
400g John Dory fillets
100g green beans
1 red capsicum
400g tinned chickpeas
1 long red chilli
2 garlic cloves
1 cup natural vegetable stock
1 tablespoon turmeric
1 tablespoon sweet paprika
1 sprig coriander
- Fill kettle with water and boil.
- Cut the fish into bite sized pieces.
- Peel carrot half-length ways, then cut into 1cm thick half moons. Top and tail the beans and cut in half. Cut capsicum into 0.5cm strips. De-seed chilli and finely chop. Crush garlic and roughly chop coriander. Rinse and drain the chickpeas.
- Place capsicum, carrots, chickpeas, chilli and garlic in a large saucepan or tagine with a tight fitting lid.
- Add half of the coriander, salt, pepper and a generous drizzle of olive oil. Stir the spices through the stock and pour over the top.
- Place on a medium heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up.
- Remove lid, add fish pieces and green beans. Gently stir through and cook for a further 6 – 8 minutes.
- Place in bowls and sprinkle with remaining coriander. Finish with a generous squeeze of lemon and seasoning to taste.
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