2 fillets of thick white fish of a variety suitable for "steaming", cut into serving size pieces

15-20 small new seasons potatoes, scrubbed

1 onion finely chopped

2 T olive oil

1 cup fish stock

1-punnet cherry tomatoes

400g fresh of frozen whole beans

Chermoula mix (see prior page) "basic flavourings"


Some Basic Tagine flavourings that we have used...

Chermoula – a wet spice mix traditionally used as a marinade for fish; a small bunch of coriander, a small bunch of parsley, 3 or 4 cloves of garlic, peeled. Zest and juice of 1 lemon, 1 red chilli (seeds removed), ¼ cup olive oil, 1 teaspoon ground cumin and salt & pepper to taste. Pound all ingredients together in a mortar & pestle or food processor to form a rough textured paste.

Ras el hanout – a dry complex multiple spices blend. Of all the spice blends in the world ras el hanout is possibly the most complicated and highly regarded. Meaning the "head of the shop", ras el hanout is an exotic blend of numerous spices that when mixed is commonly added to many "warming" dishes; 1 teaspoon each of fennel, cumin and coriander seeds toasted and ground. 1 teaspoon each of ground turmeric and cinnamon, 2 teaspoons each of sweet paprika and ginger, ½ teaspoon each of cayenne, ground nutmeg, cloves, all spice and cardamom, ½ teaspoon each of sea salt and freshly ground black pepper. Combine all spices.

Preserved lemons – lemons preserved in brine can be purchased from Middle Eastern delicatessens or can easily be made at home.

The fish for this TAGINE is marinated in chermoula, which gives it that uniquely Moroccan flavour. It is a delightful dish at any time of the year but lends itself especially well to summer al fresco dining. Being quick and easy to prepare, all you need is a fresh, crusty loaf of bread to mop up the tasty juices.

Make up chermoula mix, spread ¾ on top of the fish pieces and leave fish covered in the fridge to "marinate". Warm SCANPAN TAGINE on medium heat; add olive oil and finely chopped onion. Cook until onion is softened but not brown, add potatoes, the fish stock and the remaining (¼) of the chermoula. Place the lid on and bring to the boil, then simmer for 10 minutes. Remove lid, layer beans, cherry tomatoes and the fish pieces that have marinated in the chermoula, replace lid and cook on a low heat for 15 to 20 minutes until the fish is tender. A very tasty one-pan meal.

Hint, when eating, I love to keep a couple of potatoes to the end to "mash" into and absorb all the yummy juices.