Spicy Harissa Fish Tagine

Prep time: 10 minutes Cooking time: 30 minutes Serves: 4 Skill level: Easy Peasy Recipe by: CJ Jackson
Spicy Harissa Fish Tagine 770X600

The method

  1. Cut the hake into large pieces. Chill until required. Pick over the mussels and discard any that are damaged or will NOT shut if tapped sharply.
  2. Cook the onion and leek in the olive oil for 4 – 5 minutes or until soft. Add the garlic and lemon zest and cook for a further 4 - 5 minutes. Add the spices and harissa paste, and stir over a low heat for 5 – 7 minutes.
  3. Add the fish stock to the leek and onion. Bring to the boil and simmer for 4 – 5 minutes or until the leek and onion are completely soft and transparent.
  4. Season the tagine with salt and pepper and add the hake and live mussels. Cover and cook over a low heat for 4 – 5 minutes until the fish has lost its translucency and the mussels have opened discard any that remain shut. Stir in the herbs, adjust the seasoning and serve.

Note: This is perfect served with couscous.