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

Cornicabra Extra Virgin Olive Oil

Sea salt and freshly ground black pepper

700g waxy new potatoes, such as Charlottes, scrubbed and halved or quartered if large

100g of Tagine Paste

200g of tinned chopped tomatoes or passata

25g raisins

750g sustainable cod loin, cut into chunky slices. Haddock loin or hake fillet also work well.

1 large orange, finely grated zest only

handful fresh coriander leaves, roughly chopped

Ingredients

Cornicabra Extra Virgin Olive Oil

Sea salt and freshly ground black pepper

700g waxy new potatoes, such as Charlottes, scrubbed and halved or quartered if large

100g of Tagine Paste

200g of tinned chopped tomatoes or passata

25g raisins

750g sustainable cod loin, cut into chunky slices. Haddock loin or hake fillet also work well.

1 large orange, finely grated zest only

handful fresh coriander leaves, roughly chopped

1

Bring a large pan of salted water to the boil, add potatoes and boil for 10-15 minutes or until tender. Drain thoroughly.

2

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.

3

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.

Back to top