Fish And Vegetable Tagine

Name: Fish And Vegetable Tagine
Ingredients: 1 onion chopped; 2 cloves garlic crushed; 1 bunch cilantro leaves reserved; 1 inch ginger peeled and chopped; 1 tablespoon spice ras el hanout; 1/4 cup vegetable oil; 13 ounces white fish fillets cut into 8 pieces; 11 ounces sweet potato peeled and chopped; 1 red onion cut into wedges; 1/2 cup vegetable stock; 15 ounces chickpeas drained and rinsed; 1 zucchini sliced; 1 tomato seeded and finely chopped; couscous or quinoa, to serve

14 ingredients

4 steps

Ingredients

1 onion chopped
2 cloves garlic crushed
1 bunch cilantro leaves reserved
1 inch ginger peeled and chopped
1 tablespoon spice ras el hanout
1/4 cup vegetable oil
13 ounces white fish fillets cut into 8 pieces
11 ounces sweet potato peeled and chopped
1 red onion cut into wedges
1/2 cup vegetable stock
15 ounces chickpeas drained and rinsed
1 zucchini sliced
1 tomato seeded and finely chopped
couscous or quinoa, to serve

Directions

1

Process onion, garlic, cilantro stems, ginger and ras el hanout until well chopped. With motor running, add 2 tbsp of the oil. Cover fish with paste, reserving 2 tbsp. Cover and refrigerate.
2

Heat remaining 2 tbsp oil in large saucepan on medium heat. Saute sweet potato, red onion and reserved paste 3-4 mins. Add stock; bring to a boil. Reduce heat to low; simmer, covered, 10 mins.
3

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

Stir in tomato and cilantro leaves. Serve with prepared couscous or quinoa.