Fish, Chickpea and Green Olive Tagine
Photography by Aaron McLean.
‘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.
Serves: 6
INGREDIENTS
1 kilogram thick, firm white fish fillets
3 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
2 sticks celery, thinly sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 teaspoon each ground cumin, coriander and ginger
1 teaspoon sweet smoked paprika
½ teaspoon ground turmeric
1 x 400 gram tin whole cherry tomatoes or crushed Italian tomatoes
1 x 400 gram tin cooked chickpeas, drained and rinsed
small handful each coriander and flat-leaf parsley, chopped plus extra for serving
1 cup large green olives
1 cup fish, chicken or vegetable stock
zest 1 lemon
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Cut the fish into 8 cm 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!