Ingredients
Preparation
Chermoula
- Chop the coriander and parsley. Crush the garlic. Remove pips and flesh from the preserved lemon and finely slice it finely. Juice the lemon.
- In a small bowl mix all the ingredients together, season to taste with salt and cumin and set aside.
Spicy Norwegian cod tagine
- Chop the onion finely and crush the garlic. Cut the yellow pepper into chunks. Remove pips and flesh from the preserved lemon and slice it finely.
- To make the tagine, heat the olive oil in a large frying pan and add the onion and garlic and cook until slightly soft. Add the ground coriander, ground cumin and Harissa paste and fry gently for 2-3 minutes, stirring occasionally.
- Add the yellow pepper, tinned tomatoes, stock, preserved lemon and honey. Bring to a gentle simmer and cook for 8-10 minutes, adding a little more stock if necessary.
- Stir in the olives, coriander and parsley and season with salt and pepper to taste.
- Remove the skin from the cod and cut it into chunks.
- Add the pieces of cod to the tagine and simmer gently for around 4-5 minutes, occasionally basting with the sauce, until the fish is just cooked.
- Scatter the fish tagine with the remaining coriander leaves and serve immediately with the chermoula.
TIP - This tagine is lovely served with couscous, rice, quinoa or some crusty bread and a green salad.