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 Rate Recipe |
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A delicious Moroccan recipe using the traditional Tajine for exceptional tenderness and moisture. Enjoy with the Herdsman Cous Cous Salad.
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1 red onion thinly sliced
3 tbsp olive oil
1 fennel bulb thinly sliced
3 cloves crushed garlic
3 tbsp Moroccan spice blend
500gm fresh fish pieces or mixed seafood
1 cup chopped dates, remove stone (alternatively use dried apricots)
1 punnet momoko tomato
2 cups chicken stock
Salt & pepper to taste
Fresh coriander leaves to garnish
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| Pre heat Tagine on low heat for 3 minutes. Brown onion, fennel and garlic in olive oil and cook for 5 minutes, transfer to a holding plate. Add a little extra olive oil and sear off on one side. Sprinkle in Moroccan spice and cook until fragrant, stirring the spice through the fish pieces. Stir in cooked vegetables, dates, tomato and stock, pop the lid on and slowly simmer for 30 minutes. Season to taste and then garnish serve to steamed couscous and salad.
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