Fish tagine with potatoes, tomatoes and olives

We had some white fish in the freezer, so I had another go at making this, from a recipe book called Moro. The first time I made it, the fish was wildly over-cooked, so it is adapted to take cognisance of the random bits of fish we sometimes get. 

INGREDIENTS:

  • Approximately 600g fish – white fish fillets, prawns, etcetera
  • A bag of approx 20 small salad potatoes
  • 3 tbsp olive oil
  • 4 garlic cloves
  • 15 cherry tomatoes
  • 4 green peppers
  • 2 tbsp oily black olives
  • 100ml water
  • salt and pepper

Marinade ingredients:

  • 2 cloves of garlic
  • 1 tsp salt
  • 2 tsp ground cumin
  • juice of 1 lemon
  • 1/2 tbsp red wine vinegar
  • 1 tsp paprika
  • 1 bunch fresh coriander
  • 1 tbsp olive oil. 

METHOD:

  • Make the marinade. Crush the garlic to a paste with the salt. 
  • Add the cumin and paprika, and continue to crush together, adding the other ingredients until reasonably well blended. 
  • Cut the fish into portions
  • Mix about two thirds of the marinade mix with the fish, cover and set aside. 
  • Next, prepare the other ingredients:
    • Boil the new potatoes in salted water for 15 minutes, then drain, cool and peel. Cut into halves.
    • Slice the four garlic cloves
    • Cut the cherry tomatoes in half
    • Take the stems off the green peppers, and scrape out the seeds. Put them in a microwave dish with a lid and cook on high for about seven minutes. Take them out, and remove the lid after a couple of minutes. Peel the outer skin off the cooked peppers. Chop the peppers into strips. 
  • In a medium pan, heat the olive oil, and over a medium heat, fry the garlic for a couple of minutes until it starts to brown. 
  • Add the tomatoes, and continue to cook for a couple of minutes. 
  • Add the green peppers and the rest of the marinade, and cook for a couple of minutes
  • Put the cooked potatoes in the bottom of a large flat casserole dish or tagine dish. Cover with most of the tomato mixture, then add the fish in a layer, still coated with the marinade. Then complete with the rest of the tomato mixture, and the olives.
  • Add 100ml hot water, and cook for a further 6 minutes or so, until the fish is just cooked through. 

Serve with bread and salad. 

Moroccan Beef and Fig Stew

This is one of a series of mince recipes. I have just bought a large quantity of mince from Dr Louise, who is downsizing her herd. Delicious dishes, I’m sure the great quality of the meat has a lot to do with it.

INGREDIENTS:

  • 450g minced beef
  • 1 tbsp butter or vegetable oil
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 2 large carrots, diced
  • 1 stick of celery, diced
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 3 tsp ras-el-hanout
  • 8 dried figs, finely chopped
  • 1 can chopped tomatoes
  • 3 tbsp tomato puree
  • 150ml stock
  • Coriander leaf, chopped
  • 2 tsps lemon zest

METHOD:

  • Heat the oil or butter in a large pan over a medium heat, and gently fry the onion, garlic, carrot, celery, paprika, cumin and ras-el-hanout. Stir together and let this gently cook for around five minutes.
  • Add the beef, stir and cook until it is all well mixed, and the mince is browned.
  • Stir in the figs, tomatoes and tomato paste, then pour in the stock. Bring to a simmer, and let it cook over a low heat for 20 minutes.
  • Stir in the coriander and lemon zest just before serving.

I served this with nan bread.