Chermoula fish and Cornish New potato tagine
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 4
Ingredients
- 600g white fish
- 600g Cornish New potatoes
- 250g cherry tomatoes
- 20 black olives
- 100ml vegetable stock (hot)
Chermoula paste
- 600g white fish
- 600g Cornish New potatoes
- 250g cherry tomatoes
- 20 black olives
- 100ml vegetable stock (hot)
- 2 tsp of garlic puree
- 2 tsp cumin seeds
- 1 tbsp of chilli puree
- Juice of lemon
- 2 tbsp olive oil
- Small bunch fresh coriander, chopped
Method
- STEP 1To make the Chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander.
- STEP 2Marinade the fish in half the Chermoula paste and leave to stand in the fridge while you cook the rest of the dish.
- STEP 3Meanwhile mix the potatoes, tomatoes and olives in a heavy based pan. Add the stock, season, cover and cook gently on the hob for 40 minutes.
- STEP 4Add the fish and cook for a further 15 minutes. Drizzle over the rest of the Chermoula paste and serve.
