Cod & New Potato Tagine

Elton Recipe Club - March 23. Repost.

This recipe I originally posted to the Elton Recipe Club in March, but that was before I moved over to SubStack. When I cooked this again last night I was reminded that I wanted to share it here also. I have been making this dish for many years but the original recipe came from Riverford.

We might be the wrong end of summer to be talking about new potatoes, but I planted some first earlies rather late this year and have only just dug them up, and being the end of summer I was able to use my own home grown tomatoes in this recipe too.

You could serve with crusty bread & freshly squeezed lemon, but I like to keep the potatoes till the end and crush them up to soak up all the liquid.

1hr – Serves 3-4

Ingredients

3 garlic cloves

1 tsp coarse salt

2 tsp cumin seeds, crushed or ground

1-2 red chillies, deseeded and chopped

juice of 1 lemon

2 tbsp olive oil

handful of coriander, stalks & leaves, chopped

600g firm white fish (cod, haddock, pollack are all ideal), skinned, boned and cut into large chunks

600g new potatoes, halved or quartered if large

250g cherry tomatoes, halved

2 tbsp black olive tapenade (I use Belazu or you can use pitted black olives, roughly chopped)

½ a preserved lemon, flesh removed, peel rinsed and finely chopped, (if using fresh lemon instead save it to add as a garnish).

250ml hot stock (chicken, veg or fish)

Method

Heat your oven to 180c/Gas 4.

Pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Gently cover the fish with the paste and set aside in the fridge.

Put the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole pot. Add the stock. Season, cover and cook in the oven for 40 minutes.

Add the fish and cook for another 15 minutes. You can leave the lid off if you want the sauce to reduce down.