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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!