Cornish New Potato & Chermoula Fish Tagine
15 minutes prep, 55 minutes cook
Serves 4
Ingredients
THE TAGINE:
600g white fish, cut into 8 pieces
600g Cornish New potatoes
250g cherry tomatoes
20g black olives
100ml vegetable stock
THE CHERMOULA PASTE:
2 tsp garlic puree
2 tsp cumin seeds
1 tbsp chili puree
Juice of one lemon
2 tbsp olive oil
Small bunch of fresh coriander, chopped
Method
METHOD To make the chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander.
Marinade the fish in half the chermoula paste and leave to stand in the fridge while you cook the rest of the dish.
Meanwhile mix the Cornish New potatoes, tomatoes and olives in a heavy based pan. Add the stock, season, cover and cook gently on the hob for 40 minutes.
Add the fish and cook for a further 15 minutes. Drizzle over the rest of the chermoula paste and serve.
More recipes to try
5 days curing time plus ½ day smoking time
Serves 3-4
20 minutes plus chilling time
Serves 6-8 slices
20 minutes
Serves 10-12
Great British Food Awards
Tasting videos
3 of the best biscuit and tea pairings
Treat yourself by discovering three decadent ways to match award-winning biscuits with tea
