A vibrant, hearty authentic tagine which can be made with any fish of your choice.
1 bundle carrots, peeled and cut into large pieces
6 tbsp. tagine sauce (sweet tomato)
3 large tomatoes, cut into big pieces
1 x 400g can of peeled tomatoes
1 red onion, chopped
2 cloves chopped garlic
1 peserved lemon, cut in small pieces
3 tbsp. Bake & Fry olive oil
300g couscous Natural &Tomato mix
A few strands of saffron
One small bunch of chopped coriander to garnish
Prepare the couscous following the instructions on the packet.
Cut the fish into large pieces and add 4 tablespoons Tagine Sauce Sweet Tomato, let this marinate.
Using a tagine or casserole pan, fry the onions and garlic in the Bake & Fry Olive Oil.
Add the saffron, preserved lemons, carrots and fresh tomatoes and continue to cook until soft.
Add the peeled tinned tomatoes and 2 tbsp Tagine Sauce Sweet Tomato, bring this to boil.
Cover and leave for 20 minutes to gently cook.
Add the fish and heat for about 8 minutes until it is cooked.
Season to taste with salt and pepper and sprinkle with coriander. Serve with Couscous.