This is a delicious lightly spiced cod and prawn tagine. Unlike the meaty version this tagine cooks very quickly and ready to eat in thirty minutes. The lemon and olives add a lively tang to the sauce.
The preparation time will be about 15 minutes allow a further half hour for the cooking. Ingredients below will serve four people.
Ingredients For Cod And Prawn Tagine
2 fillets cod from Walter Purkis & Sons pin-boned and cut into large chunks
2″ fresh ginger root peeled and crushed/grated
1 clove garlic peeled and crushed
1 small onion finely chopped
Juice 1 lemon
1 carrot peeled and sliced
1 potato, peeled and boiled until soft
30 Peeled prawns ( a few with shell on for decoration)
Small handful of chopped coriander
4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
1 teaspoon ras – el hanout spice mix
Pinch saffron
1 tablespoon ground cumin
1 mild chilli finely sliced
20 green olives
Salt to season
Olive oil
Water
Cooking Method For Cod And Prawn Tagine
Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened. Check the cod for any bones and remove, cut into large chunks.
Add the spices and saffron and cook for a further 3-4 minutes. Then add the prawns and the cooked potatoes, then the fish and enough water to just cover it. ( A few prawns kept with the shell on can look attractive in the finished dish.)
Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
Finally stir in a little coriander and sprinkle the rest over the top, serve on the table from a large dish onto warmed plates.
This recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes
