MOROCCAN FISH TAGINE

MOROCCAN FISH TAGINE

Serves 4

Points per serving 2½

Freezing recommended

1 tbsp oil

1 onion, sliced

150g carrots, sliced

225g potatoes, cubed

2 celery stalks, sliced

100g mushrooms, sliced

½ tsp ground cinnamon

½ tsp paprika

½ tsp dried chilli flakes

1 tsp gruond coriander

½ tsp cumin seeds

2 bay leaves

25g sultanas

400g can chopped tomatoes

2 tbsp tomato puree

300ml fish stock

350g skinless cod fillet cubed

salt & pepper

2 tbsp chopped fresh coriander to garnish

Heat the oil in a large flameproof casserole with 2 tbsp water and add the onion, carrots, potatoes, celery and mushrooms.  Cook, stirring for 2 mins and then stir in the spices, bay leaves and sultanas.

Add the chopped tomatoes, puree and stock and bring to the boil.  Cover and simmer for 20 mins until the veg are tender.  Remove the lid, add the fish and cook for a further 10 mins until the fish is cooked through.  Season to taste.

Spoon into warmed bowls and garnish with coriander