Tajine with Fish

Ingredients

• 2 cloves garlic
• 1 chili pepper
• 1 handful coriander leaves
• 1 tsp salt
• 1 tsp cumin seeds
• 6 tbsp Olive oil
• 0.5 lemon (juice)
• 600 g white fish fillet (e.g., sole, cod)
• 0.5 salted lemon
• 1 onion
• 2 carrots
• 1 Zucchini
• 2 bell peppers (red and yellow)
• 250 g sweet potatoes
• 300 ml fish stock
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the garlic and roughly chop it. Rinse the chili, deseed if desired, and roughly chop it as well. Rinse the coriander leaves, shake dry, pluck the leaves, and roughly chop them. Place the garlic, chili, and coriander with the salt, cumin, 3 tbsp oil, and lemon juice in a mortar and grind into a paste. Rinse the fish and cut it into bite‑sized pieces. Reserve about 1 tsp of the paste. Rub the remaining paste over the fish pieces and cover; refrigerate for about 2 hours to marinate.

2. 2.

   Meanwhile, finely chop the salted lemon. Peel the onion and carrots. Dice the onion finely and cut the carrots into larger pieces. Wash, trim, halve, and slice the zucchini into ~1 cm thick rounds. Rinse, trim, and roughly dice the bell peppers. Wash, brush, and cube the sweet potatoes.

3. 3.

   Heat the remaining oil in a tajine and sauté the onions, carrots, and sweet potatoes for about 5 minutes. Add the lemon cubes and the leftover marinade, then pour in the fish stock. Simmer gently for 15–20 minutes. Then add the bell peppers, zucchini, and fish; cook gently for another 5–7 minutes. Season with salt and pepper and serve.