Recipe

Spicy fish tagine with red couscous

This recipe is for lovers of spicy seafood.

Sep 30, 1975 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Spicy fish tagine with red couscous
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoon dried chilli flakes
  • 2 clove garlic, crushed
  • 1 tablespoon olive oil
  • 4 x 200g white fish fillets, skin on
  • 30 gram butter
  • 2 baby fennel bulbs, trimmed, cut into wedges, fronds reserved
  • 150 gram green beans, halved lengthways
  • 1/3 cup (50g) raisins
  • 1 cup (250ml) dry white wine
  • 1 pinch saffron threads
  • 1/3 cup (45g) roasted pistachios
Red couscous
  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 2 teaspoon sweet paprika
  • 4 green onions, sliced thinly
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) water
  • 1 1/2 cup (300g) couscous
  • 1 tablespoon lemon juice

Method

Spicy fish tagine with red couscous
  • 1
    Combine rind, chilli, garlic and oil in a large bowl with fish. Cover; refrigerate 3 hours or overnight.
  • 2
    Melt butter in a tagine or large frying pan; cook fennel, stirring, until browned lightly. Add beans, raisins, wine and saffron; top with fish. Bring to the boil. Reduce heat to medium-low; simmer, covered, 15 minutes or until fish is just cooked through. Season to taste.
  • 3
    Meanwhile, make red couscous. Heat oil in a medium saucepan over medium heat; cook harissa, paprika and half the green onion, stirring, for 2 minutes or until fragrant. Add stock and the water; bring to the boil. Remove from heat, add couscous; cover, stand 5 minutes or until liquid is absorbed. Using a fork, fluff couscous then stir in juice; season to taste. Top with remaining green onion.
  • 4
    Scatter nuts and reserved fennel fronds over tagine, then serve with red couscous.

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