Classic Fish Tagine

    Posted on 6th October 2020 by Daniel Newman-Beinart

    Classic Salmon Tagine




    Serves 6



    6 salmon fillets

    2 tablespoons olive oil

    2 medium onions, chopped

    3 garlic cloves, crushed

    2 large carrots cut into 1-inch pieces

    1 red pepper, cut into thin strips

    750mls vegetable or fish stock

    1 teaspoon turmeric

    2 tbsp curry powder (or more to taste)

    2 teaspoons cumin

    1 courgette, chopped

    1 aubergine, chopped

    3 tablespoons chopped fresh coriander


    1. In a large pan, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, pepper, veg. stock, and spices and bring to a boil. Reduce to a simmer.
    2. Add the courgette, aubergine, and half the coriander and mix.
    3. Then add the salmon and spread evenly over the other ingredients. Cover and cook for 30 minutes or until the salmon is cooked and flakey.
    4. Serve with the tagine garnished with the remaining coriander and with pitta bread, cous cous or quinoa.

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