Moroccan Fish Tagine Recipe | Abel & Cole
Moroccan Fish Tagine
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Prep: 10 mins
Cook: 20 mins
So-called after the conical clay pots they're cooked in, tagines hail from North Africa. This one celebrates our sustainably caught salmon and top-notch cherry toms.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • 1 green pepper
  • 1 lemon
  • A punnet of cherry tomatoes
  • A pack of salmon fillets
  • A bag of wholewheat couscous
  • 1 tsp ras el hanut
  • A pot of black olives
  • A handful of flat leaf parsley
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml hot water
You'll need
  • Pan with a lid
  • Heatproof bowl
  • Meausuring jug
  • Kitchen paper
Step by step this way
  • 1.

    Peel and thinly slice the onion. Peel and grate or crush the garlic. Rinse the pepper and halve it. Scoop out the seeds and white bits. Slice it. Grate or pare the zest from the lemon. Juice it. Rinse and halve the cherry tomatoes.

  • 2.

    Chop the salmon fillets into chunks. Pop to one side. Fill the kettle and boil it.

  • 3.

    Warm a glug of oil in a pan. Add the onion. Fry over a low heat for 6-8 mins till glossy and soft but still pale. If it starts to brown, turn the heat down.

  • 4.

    Tip the couscous into a bowl and season with a pinch of salt and pepper. Pour in 250ml hot water from the kettle. Stir, cover with a plate and leave to stand for 5 mins till the water has been absorbed.

  • 5.

    Add the garlic. Measure out 1 tsp of the ras el hanut. Add to the onion. Cook and stir for 1 min till fragrant. Add the pepper, lemon zest, olives and cherry tomatoes. Pour in 150ml hot water from the kettle. Cover. Simmer for 5 mins till the tomatoes start to soften.

  • 6.

    Rinse the parsley. Pat dry with kitchen paper. Pick the leaves of the stalks. Roughly chop the leaves. Stir most of the parsley into the couscous.

  • 7.

    Gently stir the chunks of salmon into the tagine sauce. Cover and simmer for 2-3 mins till the fish is cooked through and just starting to flake.

  • 8.

    Add a splash of lemon juice to the tagine. Taste and add more lemon juice, salt or pepper if you think it needs it. Serve the tagine with the couscous, sprinkled with the last of the parsley.