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Fish tagine with couscous
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Discover the art of irresistible Moroccan dishes in a traditional conical pot.
Ingredients:
  • 30g (1 1/2 tbsp) butter or margarine
  • 18.20 gm olive oil
  • 1 small brown onion, thinly sliced
  • 2 400g cans peeled whole tomatoes, undrained, chopped
  • 250mls (1 cup) fish stock
  • 800g firm white fish fillets (like ling or gemfish), cut into 2cm pieces
  • 3 small sprigs fresh thyme
  • Salt and ground black pepper, to taste
  • Extra fresh thyme sprigs, to garnish
  • Lemon wedges, to serve
  • 190g (1 cup) couscous
  • 250mls (1 cup) boiling fish stock or water
Instructions:
  • In a large saucepan over medium heat, sauté the onion in butter and olive oil until soft but not colored, about 5 minutes. Add the tomatoes with their juice and fish stock, then bring to a boil.
  • Simmer on low heat for 10 minutes. Introduce fish pieces and thyme sprigs, then simmer for an additional 5 minutes until the fish is cooked. Season generously with salt and pepper.
  • Prepare the buttered couscous by placing the couscous in a lidded saucepan and pouring in the boiling stock or water. Cover and let sit for 3 minutes.
  • Stir butter or margarine with a fork over low heat for 2-3 minutes. Season with salt and pepper.
  • Plate the aromatic fish tagine atop the fluffy buttered couscous, adorn with fresh thyme sprigs, and accompany with zesty lemon wedges.

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