taste life

See our wine suggestion on page 127

chermoula FISH TAGINE

Make a mean tagine! cup each chopped coriander and parsley, 1 chopped red chilli, 2 crushed garlic cloves, 1 tbs cumin seeds, pinch of saffron and juice of 1 lemon in a glass bowl. Cut 1kg firm white fish fillets into wide strips. Toss through the mixture. Cover. Marinate in fridge for 2 hours. Chop 1 onion, 3 celery sticks and 2 carrots. Heat 1 tbs olive oil in a flameproof tagine over medium heat. Cook veg for 8 minutes. Add 1 can diced tomatoes and ½ cup fish stock. Bring to boil. Reduce heat to low. Top with fish. Cook, covered, for 10 minutes or until fish is cooked. Top with mint.