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Fish Tagine
- 4 tbsp olive oil
- 1 large red onion (finely chopped)
- 1 tsp cumin powder
- 4 potatoes (cut into cubes)
- 2 celery sticks (roughly chopped)
- 1 can tinned tomatoes
- 1 cinnamon stick
- 650 g white fish fillets cut into chunks
- 1 handful parsley lemon (finely chopped)
- 250 ml water
- Salt and pepper to taste
- Heat the olive oil in the wok on medium heat, fry the onion and cumin until the onion is soft and nearly caramelized.
- Add the potatoes, celery, tomatoes, cinnamon and 250ml water. Bring to a boil and reduce the heat to a simmer for 10 minutes
- When the potatoes are soft, season the fish with salt and pepper and add to the stew. Simmer for a further 10 minutes
- Garnish with the parsley leaves and preserved lemon Serve with warm crusty bread.
