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    Fish Tagine 2010

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    Fish Tagine 2010

    This recipe uses cod loin fillet but any white fish would work well

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    • 2 tbsp olive oil
    • 2 onions, thickly sliced
    • 3 garlic cloves, chopped
    • 1 tsp coriander seeds
    • ½ tsp turmeric
    • ¼ tsp saffron
    • 300g new potatoes, sliced
    • ½ savoy cabbage, shredded
    • 80g green olives
    • 2 bay leaves
    • 750ml fresh fish stock
    • 4 tomatoes, cut into wedges
    • 4 x 150g cod loin fillets
    • 50g flaked almonds
    • ½ lemon, juice
    • 10g coriander, chopped

    Method

    1. Preheat the oven to 180c, gas mark 4. In a casserole, heat the oil on a stove over a medium heat. Add the onions, garlic and spices. Sweat for 10 minutes; add the potatoes, cabbage, olives, bay leaves and enough stock to cover. Bring to the boil.
    2. Put it in the oven for about 10–15 minutes. Stir in the tomato and add the fish fillets; season. Add more liquid, to come about halfway up the fish, and scatter on the flaked almonds.
    3. Return to the oven for 10–12 minutes, until the fish is opaque. Lift the fish into bowls. Squeeze the lemon into the stock, season and ladle over the fish; sprinkle with the coriander.

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    Drinks recommendation

    Provence rosé has a natural affinity with coriander and saffron, both of which are defining features of the dish. Esprit de Buganay Rosé 2009 Côtes de Provence, South of France 401407
    http://www.waitrosewine.com/230462739/Product.aspx

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    3 stars