Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Fish Tagine

Serves 4

Ingredients

For the Charmoula:
2 tbsp fresh coriander, roughly chopped
1 red chilli
3 med. Cloves garlic
1½ tsp ground cumin
1½ tsp paprika
½ tsp saffron strands
50ml/2 floz olive oil
Zest and juice of 1 lemon
½ tsp salt

For the tagine:
4 red snapper/mullet/salmon fillets
4 waxy potatoes, peeled and cubed
50ml/2 floz olive oil
4 shallots, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
25g/1 oz freshly grated ginger
zest and juice lemon
1 tin chopped tomatoes
12-14 black olives
1 tsp finely chopped mint
1 tsp finely chopped coriander
Salt & freshly milled black pepper
600ml/1 pint fish stock
8 fresh tiger prawns

Method

• First of all, make the charmoula. Put all of the ingredients into a food processor and blend until it becomes a smooth paste.
• Heat the olive oil in a pan and add the shallots, ginger, celery and carrot. Stir and cook for 5-6 minutes over a gentle heat.
• Add the lemon zest, tomatoes, olives, fish stock and 1 tbsp of the charmoula. Bring to the boil and simmer gently for ½ hour. Add the potatoes and cook until tender- 6-10 minutes.