Fish Tagine

Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Servings 2


  • 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.

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