Chermoula Fish Tagine. This hearty stew will warm you from the inside-out and is the ultimate comfort food for the cooler nights.
4 x 175g thick fillets skinless & boneless blue eye cod or similar form blue eye cod
500g kipfler potatoes, scrubbed and halved lengthways
1 tbsp olive oil
1 red onion, sliced
1 red capsicum, cut into thick strips
3 tsp grated ginger
300g mixed medley tomatoes, halved
1 cup chicken stock
½ cup large green olives
3 tsp preserved lemon, finely chopped
Green leaf salad and crusty bread, to serve
Coriander leaves, to garnish
1 cup coriander leaves
½ cup parsley leaves
1 tbsp Ras El Hanout
¼ cup olive oil
3 cloves garlic
1 tbsp red wine vinegar
To make chermoula, place ingredients in a food processor. Process until smooth. Season with salt and pepper.
Combine fish and half the chermoula in a ceramic bowl. Steam potatoes until nearly tender. Heat oil in a flameproof tagine or large heavy-based frying pan with a lid over medium heat. Add onion and capsicum.
Cook, stirring for 5 minutes or until softened. Add ginger and tomatoes. Cook, stirring for 2 minutes. Remove from heat. Stir in remaining chermoula. Remove to a bowl.
Arrange potatoes in base of tagine or frying pan. Spoon over half the tomato mixture. Top with fish. Spoon over remaining mixture and stock. Scatter with olives and lemon. Cover with tagine lid or, if using a frying pan, a sheet of baking paper then a tight fitting lid. Simmer gently over a medium heat for 10 minutes or until fish is just cooked.
Serve with salad and crusty bread. Garnish with coriander leaves.