Fish and pumpkin tagine recipe

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Fish and pumpkin tagine picture
Fish and pumpkin tagine


Try this quick and easy fish and pumpkin tagine.

To Prep 0:15 | To Cook 0:30 | INGREDIENTS 14 | DIFFICULTY CAPABLE COOKS | SERVINGS 4

Ingredients

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 cinnamon stick or quill
400g can crushed tomatoes
1 1/2 cups (375ml) chicken stock
500g pumpkin, peeled, cut into wedges
4 (200g each) large ling fillets, halved
1 cup (120g) frozen peas
2 cups (400g) couscous
1/3 cup parsley leaves
2 tablespoons slivered almonds, toasted

Method

Step 1
Heat oil in a large deep frying pan over medium heat. Add onion and
cook for 5 mins or until soft. Add garlic, ginger, turmeric and cinnamon
and cook, stirring, for 30 seconds or until fragrant. Add tomato, stock
and pumpkin and simmer, covered, for 10 mins or until pumpkin is just
tender. Season with salt and pepper.

Step 2 Place fish over the pumpkin mixture and cook,
covered, for 10 mins or until fish is just cooked through. Add the peas
and cook, covered, for 2 mins or until peas are tender.

Step 3 Meanwhile, place couscous in a large heatproof
bowl and cover with 2 cups (500ml) boiling water. Cover and set aside
for 5 mins to absorb. Separate the grains with a fork.

Step 4 Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.

Coles - 01 May 2015




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