Ingredients
- oil, for cooking
- 1onion, sliced
- 1fennel bulb, sliced
- 1small red chilli, seeded and diced
- 2garlic cloves, crushed
- ½ tspsweet paprika
- pinch of saffron threads
- 4tomatoes, diced
- 2bay leaves
- 250 ml(9 fl oz/1 cup) fish stock or water
- 300 g(10½ oz) small potatoes
- salt and freshly ground black pepper
- 500 g(1 lb 2 oz) mussels, cleaned
- 500 g(1 lb 2 oz) firm white fish fillets, diced into 2 cm (¾ in) chunks
- 2 tbspchopped coriander (cilantro) leaves
Instructions
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil then the onion and fennel. Cook for 4–5 minutes, or until softened, stirring often.
Add the chilli, garlic, paprika and saffron, and cook for a further 1–2 minutes, stirring well. Add the tomatoes and cook briefly to soften, then add the bay leaves and stock and bring to the boil.
Add the potatoes, then season with the salt and pepper and cook for 10–15 minutes, or until the potatoes are cooked through.
Add the mussels and cook until they all open (discard any that remain closed). Add the fish pieces and allow to cook through.
Check the seasoning and spoon the tagine into a large serving bowl. Top with the coriander and serve with couscous.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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