Tajine de poisson aux légumes
(Fish tagine with vegetables) Recipe

Origin: Algeria Period: Traditional

Ingredients:

1kg ripe tomatoes, each cut into eighths
3 green bell peppers, de-seeded and sliced into strips
2 sprigs basil, coarsely chopped
1 large leek, sliced
3 onions, chopped
3 garlic cloves, minced
120ml olive oil
1/2 tsp celery seeds
1 tsp ground turmeric
6 fish steaks (any firm fish)
juice of 1 lemon
zest of 1/2 lemon
1 tsp white pepper
salt, to taste

Tajine de poisson aux légumes
(Fish tagine with vegetables) Preparation:

Method:

Heat the olive oil in a tagine or heavy casserole dish then add the leek, onion and garlic. Cover and sweat gently for about 12 minutes, or until very soft then add the tomatoes, bell peppers, celery, turmeric, basil, pepper and salt. Stir to combine, cover and simmer gently for about 15 minutes, or until the tomatoes begin to break down and release their juice.

Cut the fish steaks into eight portions each (trim away any bones and sinew). Add he meat to the vegetables and continue cooking over low heat (covered), basting the meat with the pan juices from time to time, and cook for about 15 minutes, or until done.

About 5 minutes before the meat is ready stir-in the lemon juice and lemon zest. Serve hot on a bed of rice or couscous.

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Other recipes with fish and vegetables as primary ingredients:

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