Cod Tagine With Couscous

[gazza1960]

Im a fan of Tagine cooking and it lends itself to fish really well as the steaming effect creates  lovely soft flakes with vegetables of your choosing plus a nice change is to serve it with couscous.

Ingredients

2 Cod Fillets skinned
1 Tin of Tomatoes seeded and chopped
1  Fennel Bulb sliced
1 medium Onion chopped
1/2 a Butternut Squash cored and peeled
1 Lemon Sliced
1 inch piece fresh Ginger
1 clove garlic minced
2 Red Bell Peppers
200 ml fish stock
1 pkt of Couscous
2 tsp Ras El Hanout (Morrocan Spice Blend)
1 Tsp Ground Cinnamon
Fresh Coriander chopped
salt and pepper

Tagine for cooking or a Ceramic dish


assemble your ingredients


Pat dry your cod fillets and sprinkle 1 tsp of the Ras El Hanout spice powder over them and fridge for 1 hour.


Split 1 Red Pepper and clean the seeds and pith from inside and blanch in boiling water for 5 mins,drain and set aside.


Soften the sliced Onion and garlic in some oil in  a pan then lay in the base of the Tagine.


Slice and Combine the Fennel,Butternut squash,2nd Red Pepper
with 1 tsp of the Ras El Hanout, and Ground Cinnamon.


add above spiced vegetables to the onions in the Tagine and grate over the fresh Ginger.


Add Chopped Tomatoes and fish stock.


Now add the Cod Fillets and Lemon Slices and season.

Place lid on Tagine and put on middle shelf in oven and bring heat up to 170 degrees for 25 mins.


Drizzle oil over Red Pepper halfs and add to oven for another 20 mins.

Mean time cook Couscous........................and set aside


Remove Roasted Re Peppers


Turn over Red Peppers and fill with Prepared Warm Couscous


After 45 mins remove Tagine from Oven.

Ladle Cooked veggies onto your plate with a slotted spoon.


Top cooked vegetables with Cod Fillets and dredge with cooking sauce from the Tagine and sprinkle with chopped Coriander.



Enjoy

Gazza

[gazza1960]

[qahtan]

excuse my ignorance, but I know nothing about a Tagine, but to me it look like this same dish could be made in a clay baker, though I do think your Tagine is glazed inside.......
Recipe looks nice, total presentation really great.. thanks.. qahtan.
      PS. I am not sure about the spices you used..... 

[gazza1960]

I guess any form of ceramic/china pot/dutch oven could be used,
All tagines have a distinctive shape a shallow bottom with raised sides and a curved, cone-shaped top that condenses cooking vapors, keeping the dish moist as it slowly cooks. Some tagines have an opening at the narrow top of the cone, others do not, the hole helps steam escape in tagines with a tight-fitting lid although these are or can be used on hot coals.
Like all things cooking I guess you have to experience using the equipment as I have in my kitchen,it produces beautiful tender Lamb dishes and the veggies are always delicious.

Spices....where do you begin.......If you Google Ras El Hanout its origins are too bloomin deep to simplify here,we walked into a Moroccan Souk (market) and every turn in the steet there was a spice merchant telling us his spice mixture was handed down thru generations and was far superior to the next mans.......some were hot and pungent..whereas some were sweet or bitter.

Our spice is made from..........

ground coriander,cinnamon,ginger,lavender flowers,rose petals,black pepper,cayenne,cassia bark,galangal,pimento,mace,nutmeg,cardamom ,cloves,

It produces a floral,yet sweet,yet sour,warming flavour to this fish dish,but like all things  "trying is best"  !!!!!!!!!!!!!! to establish if your
tastebuds enjoy combination flavours.

Gazza

[qahtan]

  thank you very much....... I think I would use my clay baker,   qahtan