White Fish Tagine
Recipe submitted by Elisabeth Fogerty
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp oil
1 tsp cumin seeds
1 tsp ginger
1 cinnamon stick
1 Al'Fez preserved lemon, chopped
12 green olives , roughly copped
1 tbsp Al'Fez Harissa
125ml white wine
200ml fish stock
1 pinch of saffron
500g mixed firm fish (ex.cod,pollack,mackerel,haddock)
100g cherry tomatoes
Al'Fez Pearl Couscous
1. Gently cook onion and garlic in oil until soft in a tagine. Add cumin, ginger, cinnamon stick, preserved lemon and olives and cook for two minutes.
2. Stir in harissa and cook for one minute. Add wine, fish stock and saffron and bring to a gentle simmer.
3. Add the fish and cook for a couple of minutes, then add cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes. Add the prawns and heat through. Serve with Al'Fez pearl couscous.