Fish, Chickpea & Green Olive Tagine

Ingredients
serves 2
takes about 20 minutes
  • 500 grams thick, firm white fish
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 carrot, diced
  • 2 sticks celery, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 1 tsp each: ground cumin, coriander, ginger, sweet smoked paprika
  • 1/2 tsp ground turmeric
  • 1 x 400 gram tin crushed tomatoes
  • 1 x 400 gram tin cooked chickpeas, drained & rinsed
  • small handful each: coriander, flat leaf parsley
  • 1 cup large green olives
  • 1 cup fish, chicken or vegetable stock
  • zest 1 lemon
  • 2 tbsp lemon juice
  • seas salt & freshly ground black pepper
Method
  1. Heat the oil in the base of a large saute pan.
  2. Add the onion, carrot, celery with a good pinch of salt and cook until soft.
  3. Add the garlic, tomato paste, spices and cook for 1 minute then add tomatoes, chickpeas, herbs, olives & stock.
  4. Season & simmer for 5 minutes.
  5. Add the fish & turn to coat in the sauce.
  6. Cover & cook for 10 minutes or until the fish is cooked.
  7. Add the lemon zest & juice just before serving.
  8. Scatter with herbs and serve with couscous or crusty bread. Enjoy!


Comments