Tuesday 14th July 2020
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Serves
Preparation time:

Ingredients
480g cod loin
2 large prawns
3 tbsp olive oil
3 cloves garlic, finely chopped
1 large white onion, thinly sliced
1 tsp cumin seeds
2 tsp ground cumin
2 tbsp paprika
2 tsp ras-el-hanout
½ tsp cayenne pepper
400g chopped tomatoes
1 lemon, zested
1 bay leaf
100g dried apricots, chopped
400g chickpeas
400ml fish stock
Salt and pepper to season
Fresh coriander leaves, chopped
600g prepared cous cous
Mixed leaf salad
50ml natural yoghurt

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Recipe by Rachel Green

Taking inspiration from the Middle East, this mixed seafood dish by Rachel Green is rich and warming, perfect for a dinner to share. Fresh, spicy and easy to prepare, we love the companionship between the soft white fish and those sweeter flavours.

Method:
Heat a heavy based casserole dish on a medium heat. Add the oil and fry off the garlic and onion for a few minutes until softened.

Increase the heat and add the cumin, paprika, ras-el-hanout and cayenne pepper and fry for around a minute. Reduce the heat.

Add the chopped tomatoes, lemon zest, bay leaf, apricots, chick peas and fish stock. Season with salt and pepper to taste and simmer for 10-15 minutes, stirring regularly.

Cut the cod loin into large pieces and add to the pan. Ensure the cod is covered with the sauce to infuse the flavour of the spices.

Cover the pan with a lid and reduce the heat to low. Continue to cook for five to eight minutes until the fish is cooked through. If the tagine looks too thick, add more stock.

Grill a couple of prawns for four to five minutes and top with a little olive oil. Serve on top of the tagine with a handful of coriander. Serve with lemon and yoghurt.

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