Countries › Morocco › Fish tagine - Moroccan fish stew

Fish tagine - Moroccan fish stew

Easy one-pot fish stew with gut-friendly vegetables and chunky pieces of fish.

15 min

Prep

35 min

Cook

4

Serves

448 kcal

Calories

29g

Protein

49g

Carbs

12g

Fat

Ingredients

Other

cold-pressed rapeseed oil1 tbsp

medium onion thinly sliced1 pieces

thin leeks trimmed and sliced2 pieces

small fennel bulb quartered and very thinly sliced0.5 pieces

large garlic cloves finely sliced2 pieces

ground coriander2 tsp

ground cumin1 tsp

chilli flakes0.5 tsp

ground cinnamon0.25 tsp

400g can chopped tomatoes1 pieces

375g sweet potatoes peeled and cut into chunks1 pieces

yellow pepper deseeded and cut into chunks1 pieces

red pepper deseeded and cut into chunks1 pieces

400g can chickpeas drained and rinsed1 pieces

juice 1 large orange the peel thickly sliced with a vegetable peeler1 pieces

200g skinless line-caught cod haddock or pollock fillet, cut into chunks1 pieces

200g skinless wild salmon cut into chunks1 pieces

small pack flat-leaf parsley roughly chopped0.5 pieces

Method

Heat the oil in a large flameproof casserole dish or saucepan and gently fry the onion, leeks and fennel for 10 mins, stirring occasionally, or until the veg is well softened and lightly browned. Add the garlic and spices, and cook for 30 secs more. Season well with ground black pepper.

Tip in the chopped tomatoes, sweet potatoes, peppers, chickpeas, orange juice and peel with 300ml water and bring to a gentle simmer. Cover loosely and cook for 20 mins, stirring occasionally, until the potatoes are softened but not breaking apart.

Add the fish pieces on top of the bubbling liquid and cover. Poach over a medium heat for 3-4 mins or until the fish is just cooked. Adjust the seasoning and serve scattered with parsley.