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Recipes

Spicy Norwegian cod tagine, olives and preserved lemon

This traditional North-African way of cooking is perfect combined with the lean and flaky Norwegian cod. Give your tastebuds a real treat.

Cooking time30-40 min
Difficulty levelEasy
Rating4/5

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.