Moroccan Fish Tagine
Serves approx 20
Ingredients
- 2 Tablespoons olive oil & extra for brushing
- 4 medium onion, chopped
- 20 plum tomatoes, sliced
- 8 tablespoons Heinz Tomato Ketchup
- 1 tablespoon ground cumin
- 1.5 tablespoons sweet paprika
- 1.75 litres fish stock (you could use chicken or vegetable)
- 20 red snapper fillets (about 175g each) halved diagonally (mullet or sea bass are equally good)
- 40 black olives, pitted & halved
- 3 tablespoons tahini (sesame paste)
- 2 preserved lemons, finely chopped
- 3 tablespoon fresh flat leaf parsley, chopped
- 2 tablespoon fresh coriander, chopped
- 1 tablespoon fresh mint, chopped
Method
1 Heat the oil in a large pan and fry the onion gently for 5 minutes. Add the tomatoes and cook for a few more minutes. Stir in the ketchup, cumin and paprika and then gradually add the fish stock. Turn the heat up to full for 2 minutes and then take the pan off the heat and keep warm.
2 Preheat the grill to high, brush the fillets with olive oil and season with salt and pepper. Grill skin side up for about 5 minutes. While the fish is cooking add the olives, tahini, preserved lemon and fresh herbs (reserving just a little of the herbs to garnish) to the sauce in the pan, stir gently and reheat. Check the seasoning.
3 Put the fish into warmed soup plates, spoon over the sauce and scatter the remaining herbs over the top. You could also serve this over steamed couscous or bulgur wheat.