- 3 tbsp olive oil
- 1 large red onion cut into thin wedges
- 2 cloves of garlic, sliced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Pinch of saffron threads
- 1 400g can of chopped tomatoes
- 2 potatoes, scrubbed & cut into 1cm cubes
- 2 preserved lemons (optional)
- 600g thick fish fillets, cut into 3cm chunks
- 2 tbsp of fresh coriander or parsley leaves to serve
- Heat oil in a large saucepan over a low heat.
- Add onion and garlic and cook for 10 minutes, or until the onion has softened and slightly caramelised.
- Stir in cumin, ground cinnamon and saffron, and cook for 2 minutes.
- Raise the heat a little and then stir in the tomatoes and potatoes.
- Add 250ml of water, bring to the boil, then simmer, covered, for 20 minutes, or until the potatoes are tender.
- Remove the flesh from 2 preserved lemons and roughly chop the peel. Stir in the chopped lemon peel.
- Season the fish fillets and add to the tagine.
- Simmer for 7-10 minutes, or until fish is cooked.
- Season to taste with salt. Stir in fresh leaves. Serve with couscous or rice.
Tips for Fish and Lemons
Large red snapper fillets are good for this. If you can't get hold of snapper, try sustainable cod or haddock instead. Preserved lemons are available in jars in larger supermarkets or delicatessens.