Name: Fish and vegetable tagine
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 onion, chopped; 2 clove garlic, crushed; 1 bunch coriander, leaves set aside; 3 centimetre piece of ginger, peeled, chopped; 1 tablespoon ras el hanout; 1/4 cup vegetable oil; 350 gram skinless boneless white fish fillets, cut into 8 pieces; 300 gram kumera, peeled, chopped; 1 red onion, cut into wedges; 1 1/2 cup vegetable or fish stock; 400 gram can chickpeas, drained, rinsed; 1 zucchini, sliced; 1 tomato, seeded, finely chopped; couscous or quinoa, to serve

Ingredients

1 onion, chopped

2 clove garlic, crushed

1 bunch coriander, leaves set aside

3 centimetre piece of ginger, peeled, chopped

1 tablespoon ras el hanout

1/4 cup vegetable oil

350 gram skinless boneless white fish fillets, cut into 8 pieces

300 gram kumera, peeled, chopped

1 red onion, cut into wedges

1 1/2 cup vegetable or fish stock

400 gram can chickpeas, drained, rinsed

1 zucchini, sliced

1 tomato, seeded, finely chopped

couscous or quinoa, to serve

Method

1.Process onion, garlic, coriander root, ginger and ras el hanout until well chopped. With motor running, add 2 tablespoons oil. Cover fish with paste, reserving 2 tablespoons. Cover and chill.

2.Heat remaining oil in large saucepan on medium. Saute kumera, onion and reserved paste 3-4 minutes. Add stock, bring to boil then reduce heat. Simmer, covered, 10 minutes.

3.Stir in chickpeas and zucchini. Simmer 3-4 minutes. Add fish. Continue to simmer, covered, 6-8 minutes, until fish flakes easily when tested.

4.Stir tomato and coriander leaves through. Serve with prepared couscous or quinoa.

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Ingredients

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