- oil, for cooking
- 1 onion, sliced
- 1 fennel bulb, sliced
- 1 small red chilli, seeded and diced
- 2 garlic cloves, crushed
- ½ tsp sweet paprika
- pinch of saffron threads
- 4 tomatoes, diced
- 2 bay leaves
- 250 ml (9 fl oz/1 cup) fish stock or water
- 300 g (10½ oz) small potatoes
- salt and freshly ground black pepper
- 500 g (1 lb 2 oz) mussels, cleaned
- 500 g (1 lb 2 oz) firm white fish fillets, diced into 2 cm (¾ in) chunks
- 2 tbsp chopped coriander (cilantro) leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil then the onion and fennel. Cook for 4–5 minutes, or until softened, stirring often.
Add the chilli, garlic, paprika and saffron, and cook for a further 1–2 minutes, stirring well. Add the tomatoes and cook briefly to soften, then add the bay leaves and stock and bring to the boil.
Add the potatoes, then season with the salt and pepper and cook for 10–15 minutes, or until the potatoes are cooked through.
Add the mussels and cook until they all open (discard any that remain closed). Add the fish pieces and allow to cook through.
Check the seasoning and spoon the tagine into a large serving bowl. Top with the coriander and serve with couscous.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.