A mainstay of Moroccan cooking, tagines are both a finished dish and the cooking vessel in which the dish is prepared. The gateway between Europe and Africa, only 14km from Spain, Morocco's long history of trade and conquest is reflected in its cooking and ingredients.
¼ cup extra virgin olive oil
2 cloves garlic, crushed
3 teaspoons ground coriander
Salt flakes and freshly ground black pepper, to taste
400g canned tomatoes
400g cooked chickpeas, rinsed and drained
½ cup water
1 preserved lemon, rinsed, skin only finely sliced
750g Bonito fillet, skin off, trimmed of bloodline and bones, cut into 3cm cubes
½ cup roughly chopped flat-leaf parsley
⅓ cup roughly chopped coriander
Instant couscous, to serve
Heat a large saucepan over a medium heat. Add the oil and garlic and cook for 1 minute. Stir in the ground coriander, salt and pepper. Add tomatoes, chickpeas and water and cook for 15 minutes.
Meanwhile, prepare couscous according to packet instructions.
Add preserved lemon to chickpea mixture and cook for 5 minutes. Add fish and carefully stir through. Reduce heat and simmer for 3-5 minutes, until fish is just cooked through. Remove from heat and stir through the parsley and coriander.
Serve with couscous.
Albacore, Mackerel, Striped Marlin, Swordfish, Tuna.