Recipe
30 minshere
Recipe
Ingredients
300 pearl fish fillet diced into 1 inch squares (also known as ghostshark)
2 cans chopped tomatoes
½ a finely diced onion
1 zucchini diced
1 Carrot diced
1 Chill finely diced
Small piece of cinnamon bark (or ½ a tsp of powdered cinnamon)
1 clove of garlic
1 tsp of cumin
Bunch of fresh coriander
1 packet of couscous
Finely grated zest of 1 lemon
Bunch of fresh mint
Small pot of Greek yoghurt
Seafood used
Cooking method
In a saucepan, sweat diced carrot, zucchini, onion and garlic in a little olive oil until and soft. Add tinned tomatoes, cinnamon and cumin and bring to the boil, seasoning well with salt and black pepper, then allow to simmer for 10 minutes. Add the diced pearl fillets to the simmering mixture then turn off the heat, cover with a lid and leave for 10 minutes.
Make couscous up as per packet instructions and add the lemon zest.
Mix yoghurt with the chopped mint.
Serve the tagine and couscous in a shallow bowl top with a spoonful of the mint yoghurt and garnish with plenty of fresh coriander.
Chefs Tip: To sweat vegetables turn the heat under the pan down to low and cover the pan with a lid, checking and stirring occasionally until translucent and soft.
Recipe kindly provided by Talleys
