Fish and Pumpkin Tagine

Ingredients

1 Tbs olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 Tbs ground ginger
2 tsp ground turmeric
1 cinnamon stick
400 g can crushed tomatoes
1 1/2 cups (375mL) chicken stock
500 g pumpkin, peeled, cut into wedges
4 (200 g each) ling fillets, halved
1 cup (120 g) frozen peas
2 cups (400 g) couscous
1/3 cup parsley leaves
2 Tbs slivered almonds, toasted

Method

Heat oil in a large deep frying pan over medium heat. Add onion and cook for 5 minutes or until soft. Add garlic, ginger, turmeric and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add tomato, stock and pumpkin and simmer, covered, for 10 minutes or until pumpkin is just tender. Season with salt and pepper.

Place fish over the pumpkin mixture and cook, covered, for 10 minutes or until fish is just cooked through. Add the peas and cook, covered, for 2 minutes or until peas are tender.

Meanwhile, place couscous in a large heatproof bowl and cover with 2 cups (500mL) boiling water. Cover and set aside for 5 minutes to absorb. Separate the grains with a fork. Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.

Credits: Coles

Photo Credits: Coles