Fish Tagine

Tonight’s offering is a sweet fish tagine which combines some of my  favourite foods – a sweet rich sauce, light flaky fish and some nice bread.  I’ve served it on couscous this time, but that’s optional – it may be a wee bit heavy for some (we’re both sitting here rather full as I write this…).  The fish borrows a dish at a great little Moroccan restaurant in Easton called La Casbah (review to follow next time we go there), particularly in it’s use of raisins to sweeten the sauce.  Anyway, enjoy.

Ingredients (serves 2)

For the fish
1 Shallot or small onion, finely chopped
3 cloves of garlic, crushed
2 tsp ras el hanout
1 tsp all spice
1 tsp paprika
1 tsp coriander
1/2 tsp chilli powder
1 tsp tomato puree
1 tbsp balsamic vinegar
100ml water or good fish stock
50g raisins
1 tbsp apricot jam
Salt and pepper to taste
2 good size fillets of white fish, chopped into strips about 3cm width

For the bread
200g wholemeal flour
100g strong bread flour
2 tsp baking powder
10g dried yeast
10g salt
100g hand hot water (100ml)
2 tsp caster sugar
2 tsp ras el hanout, plus 1 more for dusting the bread

For the couscous 100g fine couscous
1 tbsp good quality olive oil
Salt and pepper to taste
Boiled water as per instructions on the couscous - depending on grain bought, this varies from 1:1 couscous to water to 0.5:1

You need to prep the flatbread first.  Combine all the dry ingredients and mix, then add the water and mix.  Knead into the bowl then turn out onto your work top and knead until a firm dough forms.  Flour your surface lightly (don’t add too much flour or the dough will be too stiff) until the dough is silky and smooth – not sticky – then form into a tight ball.  Put into a floured bowl and cover, then leave it in warm (not hot) place for about 30 mins.  Meanwhile preheat your oven and baking tray or breadstone to 220 degrees.

After half an hour, turn your bread out into a floured surface and divide into 4 (you will have 4 breads… sorry just realised that, but the quantities work best, you can keep the rest in the fridge for a few days, then add more flour and hey presto, more bread).  Flatten or roll them into 1 cm thick teardrop or triangle shapes.  Leave them to rest while you do start the tagine.

For the tagine, fry the onions and garlic together with all of the spice until the onion starts to brown. Then add the balsamic and tomato puree and fry for another 30 seconds or so. Add the the water or stock and bring to a low simmer.  Let this reduce and  for ten minutes, then add the apricot jam, raisins and sliced fish. Keep on a low simmer until the rest is cooked.

At this point, put your bread in the oven for about 10 mins until it is a golden brown colour.

Meanwhile, season the couscous in a bowl and add the oil (you can also add a small pinch of turmeric for colour if you want too).  Add the requisite amount of water to the couscous and stir through with a fork, then cover for five minutes.  The couscous should be light and fluffy when done – stir it through again with a fork to break up any clumps.  Take care not to add too much water – make sure you check the instructions on the packet carefully – you don’t want to end up with mush.  You can also add chopped fresh coriander if you like.

Serve the tagine on a bed of coucous with the bread on the side.  Enjoy with a glass of  white – semillion chardonnay or similar.

NB. in the picture above i’ve thrown in a can of tuna, but with hindsight i think that made it too heavy – you want the sauce thick and rich, but not too heavy.