Moroccan fish tagine
Bill Granger is cooking up a quick and healthy midweek Moroccan meal, full of North African sunshine. It's substantial and filling without feeling too heavy - perfect for this time of year, when the weather doesn't seem to know what it's doing!
(Serves 4)
Ingredients:
1 tbsp olive oil1 large onion, thinly sliced1 garlic clove, crushed2 tsp grated fresh ginger1 tsp ground cumin1 tsp turmeric1 cinnamon stickPinch of cayenne pepper400g tin chopped tomatoes500g firm white fish fillets (such as cod, haddock or pollock), cut into chunks400g tin chickpeas, rinsed2 tsp honey
To serve:
Fresh coriander (cilantro) leavesFlaked almonds, lightly toasted
Method:
Heat the olive oil in a large heavy-based pan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.
Add the cayenne, tomatoes, salt and 250ml water and cook, stirring frequently, for 10 minutes. Add the fish and simmer for 5 minutes, or until the fish is just tender.
Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste.
Garnish with coriander and flaked almonds. Serve with couscous mixed with a drizzle of olive oil, chopped parsley and coriander, and a squeeze of lemon juice.