Fish and Fennel Tagine Recipe

Recipe : Fish and Fennel Tagine

Ingredients :

4 tbsp virgin olive oil

1 onion, chopped

3 garlic cloves, crushed

1/2 fennel bulb, thinly sliced

1/4 - 1/2 tsp fennel seeds

500g / 1 lb ripe, well-flavored tomatoes, chopped

1-2 tsp sun-dried tomato paste

4 x 175g / 6 oz cod or other fish steaks

1/2 bunch parsley, chopped

juice and grated rind of 1 lemon

salt and pepper

chopped parsley, to garnish

Method :

Heat 2 tbsp of the oil in a frying pan. Add the onion, garlic, fennel and fennel seeds and fry until the onion is softened. Stir in the tomatoes and continue to cook for about 2 minutes, then add the tomato paste and simmer gently, uncovered, for about 15 minutes, stirring occasionally. Season to taste with salt and pepper, then set aside.

Heat the remaining oil in a frying pan. Add the fish and brown quickly on both sides. Transfer to kitchen paper to drain.

Lay the parsley in the bottom of a heavy flameproof earthenware dish that the fish will just fit in a single layer. Put the fish on top and sprinkle with the lemon juice and rind. Pour over the sauce and heat to simmering point. Cook very gently, uncovered, for 10-15 minutes until the fish just flakes when tested with the point of a sharp knife. Serve garnished with chopped parsley.

Serves 4

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