Pollock Tagine

Ingredients

•  4 pollock portions
•  1 tbsp olive oil
•  1 onion
•  2 tbsp harissa paste (hot chili pepper paste)
•  600g sweet potatoes
•  2 x 400g cans chopped tomatoes
•  1 x 400g can chickpeas
•  60g raisins
•  60g dried apricots
•  15g fresh coriander
•  1 lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Cut the pollock portions into large chunks.
2.  Peel the sweet potatoes and cut them into cubes.
3.  Finely chop the onion.
4.  Heat the oil in a large saucepan.
5.  Add the onion and cook for 5 mins.
6.  Add the harissa paste and the sweet potatoes and cook for 10 mins, stirring occasionally to prevent it from sticking.
7.  Drain and rinse the chickpeas.
8.  Chop the dried apricots and the coriander.
9.  Juice the lemon.
10.  Tip in the tomatoes, chickpeas, raisins, apricots, half of the coriander and 200ml cold water and simmer for 15 mins.
11.  Add the lemon juice and simmer for a further 5 mins.
12.  Add the pollock and simmer for 10 mins.
13.  Divide between bowls and garnish with the remaining coriander.