Fish and root vegetable tagine

Tagine is a pot used traditionally in Moroccan and Egyptian cooking. It’s also a type of ‘dish’. Usually mixing fruit along with savoury flavours and fragrant spices. I couldn’t eat enough tagine dishes when I was in Morocco so naturally, I brought back a Tagine pot with me to Glasgow.

I love any opportunity to use my Moroccan Tagine dish which I bought three years ago in Marrakech after a fantastic surfing holiday in Morocco. It’s a beautiful dish which is easy to use and it’s also perfect for serving food in – everything looks more authentic and beautiful on the table. This particular dish you can cook in a medium tagine or in a large frying pan if you don’t have a tagine. It’s another ‘winter warmer’ dish that is perfect for the cold evenings. According to the original recipe from Waitrose, it’s also only 218 in Kcal so it’s a win-win!

Fish and root vegetable tagine

Serves 4 | Prep 5 minutes | Cook 25 minutes
Easy | Gluten-free | Under 300 Kcal

FIsh Tagine 1

You’ll need:

  • 1 tbsp vegetable oil;
  • 1 onion, sliced;
  • 1 small red chilli, finely sliced;
  • 1 tsp ground cumin;
  • 1 tsp ground turmeric;
  • 1 tsp ground paprika;
  • 1 potato, peeled and cut into 2cm chunks;
  • 1 chicken or vegetable stock* cube;
  • 400g chopped tomatoes;
  • 295g mandarin oranges in fruit juice;
  • 1 tbsp lemon juice;
  • 4 frozen coley portions, defrosted;
  • handful flat leaf parsley and mint leaves, roughly chopped, to serve.

If you are cooking for a gluten-free diet ensure that the starred product is Gluten-free before using.

Heat the oil in a tagine or a large frying pan/casserole. Add the onion, chilli and spices, cooking for 2-3 minutes until softened slightly. Toss in the potato and carrot and crumble in the stock cube, stirring to combine. Stir through the tomatoes, mandarins in their juice and the lemon juice. Bring to the boil, then gently simmer for about 15 minutes; top up with water if it starts to dry out.

Add the fish and simmer for 5 minutes until the vegetables are tender and the fish is cooked through. Take off the heat and stir through the herbs, breaking up the fish slightly. Serve with couscous and steamed greens.

Fish Tagine 2

Original recipe from myWaitrose magazine, issue January 2014. Not available online.


Previously posted on this day:

== 2017 ==
* Eating my way through Malaysia: https://food-notes.blog/2017/12/13/eating-my-way-through-malaysia/

Author: Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

2 thoughts

  1. Looks delicious! I love making tagine-style stews, as I call them because I don’t actually have a tagine. I’d imagine this would be very nice with chicken in place of the fish, too.

    1. Thank you! Having the actual dish is nice but non essential. It’s all in the spices and ingredients really! Indeed fish will work very well here too, but you need to adjust the cooking times a bit and add the chicken earlier on! Let me know if you make it with the chicken!

Leave a Reply to Em Cancel reply