Fish, Chickpea and Green Olive Tagine
Photography Aaron McLean.
‘Tagine’ refers to both a conical-lidded vessel and the slow cooked dishes cooked in it. The lid traps moisture and aromas during cooking, creating food that is moist and succulent.
Serves: 6
INGREDIENTS
1 kilogram thick, firm white fish fillets
3 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
2 sticks celery, thinly sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 teaspoon each ground cumin, coriander and ginger
1 teaspoon sweet smoked paprika
½ teaspoon ground turmeric
1 x 400 gram tin whole cherry tomatoes or crushed Italian tomatoes
1 x 400 gram tin cooked chickpeas, drained and rinsed
small handful each coriander and flat-leaf parsley, chopped plus extra for serving
1 cup large green olives
1 cup fish, chicken or vegetable stock
zest 1 lemon
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Cut the fish into 8 cm pieces.
Heat the oil in the base of a tagine or large sauté pan. Add the onion, carrot and celery with a good pinch of salt and cook until soft. Add the garlic, tomato paste and the spices and cook for 1 minute then add the tomatoes, chickpeas, herbs, olives and the stock. Season and simmer for 5 minutes. Add the fish and turn to coat in the sauce. Cover and cook for 10 minutes or until the fish is cooked. Add the lemon zest and juice just before serving.
To serve: Scatter with herbs and serve with couscous or crusty bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.