Cod and New Potato Tagine
Prep: 5 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 4 people
A simple but impressive, colourful and comforting one-pot meal combining our smokey Tagine Paste with a gentle sweetness from the fish, orange zest and a few raisins. Serve as is, or you could add some bread or couscous on the side. The perfect warming winter for all the family.
Ingredients
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Cornicabra Extra Virgin Olive Oil
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Sea salt and freshly ground black pepper
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700g waxy new potatoes, such as Charlottes, scrubbed and halved or quartered if large
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100g of Tagine Paste
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200g of tinned chopped tomatoes or passata
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25g raisins
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750g sustainable cod loin, cut into chunky slices. Haddock loin or hake fillet also work well.
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1 large orange, finely grated zest only
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handful fresh coriander leaves, roughly chopped
Method
- Step 0: Bring a large pan of salted water to the boil, add potatoes and boil for 10-15 minutes or until tender. Drain thoroughly.
- Step 1: Add the tagine paste and tomatoes with about 150ml of water to a large, wide pan or flameproof casserole. Add the potatoes and raisins and heat through until the mixture is gently bubbling. Stir gently.
- Step 2: Sit the fish on top of the potatoes and sauce, season with a little salt and black pepper and drizzle with olive oil. Cover with a lid and steam over a low heat for 10 minutes, or until the fish is opaque and cooked through. Grate over the orange zest, scatter with coriander and drizzle with a little more olive oil. Serve.