fish tagine with couscous

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Cooking receipe to make fish tagine with couscous under category Aga Recipes. You may find some video clips related to this receipe below.

fish tagine with couscous

3 large red chillies

2 large garlic cloves peeled

1 level tbsp ground coriander

2 level tbsp cumin seeds

11large pinch saffron threads

grated rind and juice of 1 lemon

2 tbsp olive oil

For the tagine:

1.1kg firm fish fillets such as monkfish or cod skinned and cut into large chunks

450h aubergines cubed

8 tbsp olive oil plus extra for drizzling

900g onions roughly chopped

400g can chopped plum tomatoes

500g carton passata

700ml fish stock

125g pitted green olives

salt and freshly ground black pepper

2 level tbsp chopped fresh coriander

2 level tbsp chopped fresh flatleaf parsley

coriander leaves to garnish

For the couscous:

350g couscous

4 level tbsp chopped fresh mint

To make chilli paste place the chillies on a baking sheet and roast in the middle of the roasting oven for 10 minutes.

Cool peel and deseed the chillies.

Place in a processor with the next six ingredients.

Pulse to a fine paste.

To make the tagine place the fish in a bowl with 2 level tbsp chilli paste.

Toss the fish in the paste then cover the bowl and chill.

Leave to marinate while you make the sauce.

Halve the aubergine score it with the point of a knife sprinkle with salt and leave for 20 minutes.

Squeeze out the juices drizzle with oil and place cut side down in a roasting tin. Cook on the floor of the roasting oven for 20 to 25 minutes until golden underneath.

Heat 3 tbsp of the olive oil in a heatproof casserole and cook the onions on the boiling plate for 10 minutes until golden brown.

Add remaining chilli paste and cook for a further 5 minutes.

Chop the aubergines and add to the onions then mix in chopped tomatoes passata and stock.

Bring to the boil then simmer in the simmering oven for 30 minutes.

Add the marinated fish to the casserole and then the green olives spoon some of the sauce over the fish.

Season cover and cook on the grid shelf in the roasting oven for a further 15 to 20 minutes.

The fish should be white rather than opaque when cooked.

Season to taste.

Place the couscous in a bowl.

Pour 450ml boiling water over cover and leave to soak according to packet instructions in the simmering oven.

Season fork in the mint and drizzle with olive oil.

Stir the coriander and parsley into the tagine garnish and serve immediately with the warm couscous.

This recipe uses traditional homemade harissa chilli paste but you could substitute ready made instead. Passata is sieved tomatoes. If you cant find it use another can of chopped tomatoes. Some supermarkets sell fresh fish stock but its simple to make. Place 450g fish bones such as sole or cod in a large pan with a medium onion quartered a bouquet gami 1 level tsp peppercorns 1 litre water and a glass of white wine. Bring slowly to the boil; simmer on the simmering plate for 20 to 30 minutes strain and use as required. (Store covered in a fridge for up to two days; in a freezer for up to three months.) You may also use fish stock cubes. A supper dish full of the aromatic spicy flavours characteristic of north africa. The word tagine refers to the clay dish in which the stew is cooked.

Serves 6

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