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Fish tagine with cinnamon and currants
Fish tagine with cinnamon and currants
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Exciting fish tagine with cinnamon and currants awaits!
Ingredients:
  • Olive oil spray
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 cinnamon sticks (see note)
  • 1 x 400g can no-added-salt crushed tomatoes
  • 125ml (1/2 cup) water
  • 500g firm white fish fillets (such as ling), cut into 3cm pieces
  • 1 large zucchini, trimmed, halved lengthways, thinly sliced diagonally
  • 150g green beans, topped, cut into 3cm lengths
  • 190g (1 cup) couscous
  • 200ml boiling water
  • 20.00 ml currants
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • 1. Heat a non-stick frying pan on medium heat and spray with olive oil. 2. Add onion and cook for 5 minutes until soft, stirring occasionally. 3. Stir in garlic and cinnamon, cook for 1 minute until aromatic.
  • Combine the tomato and water in the pan, stirring until well mixed. Increase heat to high and bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  • Combine the fish, zucchini, and beans in the pan and simmer for 5 minutes until the fish is cooked and the beans are vibrant and crisp-tender. Finish by seasoning with pepper.
  • Place couscous in a large heatproof bowl. Pour boiling water over it, cover, and let sit for 3 minutes until liquid is absorbed. Fluff the grains with a fork.
  • Transfer the couscous to individual serving dishes. Spoon the fish mixture on top. Finish with a generous sprinkle of currants and fresh parsley before serving.

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