Online Reporter
Chef Rudo Kandiero
A tagine is a slow-cooked stew originating from North Africa, particularly Morocco and Tunisia.
The dish gets its name from the earthenware pot in which it is traditionally prepared. The pot itself is also called a tagine and is characterised by its conical lid, which allows steam to condense and return to the dish, keeping the ingredients moist and flavourful.
Known for their rich, complex flavours, tagines develop a deep taste from a slow cooking process and a combination of aromatic spices like cumin, coriander, cinnamon and ginger.
This gentle cooking method makes the meat incredibly tender, often to the point of falling apart. Tagine recipes vary widely but often feature a blend of spices and other ingredients.
A classic variation is made with lamb, dried fruits and a mix of aromatic spices.
Other hearty versions might include beef, while a flavourful vegetarian option can be prepared with a variety of vegetables such as carrots, potatoes and zucchini.
Tagines are a delicious and flavourful way to experience the rich culinary traditions of North Africa. Today’s recipe requires just 40 minutes of preparation and cooking time.
Ingredients
Two tablespoons oil;
One onion, sliced;
Four bell peppers, sliced;
Two tablespoons paprika;
One tablespoon ground cumin;
Half teaspoon ground turmeric;
Half teaspoon coriander seeds, crushed;
Quarter teaspoon chilli pepper or cayenne, optional;
One diced tomato;
One to two tablespoons harissa paste;
One cup chickpeas;
One cup water;
One bunch cilantro or parsley, chopped;
Four firm white fish fillets;
Salt and pepper
Harissa sauce
20 dried chillies;
Three-quarter teaspoon caraway seeds;
Three-quarter teaspoon cumin seeds;
Whole coriander seeds;
Three smashed garlic cloves;
One tablespoon red wine vinegar;
One teaspoon salt;
Quarter cup oil;
Harissa method
Pour boiling water over the dried chillies to submerge them and let them sit for 15-20 minutes. Drain the water and carefully remove the stems and seeds. Discard them.
Toast the cumin and coriander seeds in a dry pan over medium heat for three minutes. Transfer the chillies to a food processor and pulse until they form a coarse paste.
Add the remaining ingredients, except the oil and blend. Gradually add the oil as you continue to blend until the sauce is smooth.
Method
Heat a clay or cast-iron pot over low heat until warm. Coat the pot with oil, then add the sliced onions and bell peppers. Sauté until they are translucent.
Cover the tagine and cook for three minutes.
Once the bell peppers have softened, add the spices and stir to coat the peppers and release their flavours. Add the tomatoes and garlic.
Cover the tagine and simmer for two to four minutes. Add the chickpeas and stock (or water), and stir.
Cover the tagine and let it simmer for 10 minutes. Adjust the seasoning with salt and pepper.
Add the chopped cilantro or parsley and place the fish fillets on top. Cover the tagine and simmer for seven minutes.
Scoop some sauce on top of the fish and gently move the chickpeas to the sides so the fish is submerged in the sauce.
Cover and continue to cook for four more minutes. Serve the fish tagine hot with rice.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.
Online Reporter