Fish and pumpkin tagine
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This dish is cooked on the stove so if you don’t have a tagine – no problem! Using authentic spices and veggies to cook this fish, it will taste just like a traditional one.
Ingredients
Quinoa
¾ cup(s), white, rinsed, drained
Flaked almonds
1 tbs, toasted
Olive oil
1 tsp
Brown onion
1 medium, thickly sliced
Fresh ginger
2 tsp, finely grated
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
1 tsp
Ground paprika
½ tsp, sweet
Butternut pumpkin
500 g, cut into 2cm pieces
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Ling, raw
400 g, cut into 3 cm pieces
Zucchini
2 medium, thickly sliced diagonally
Cherry tomatoes
200 g
Fresh coriander
½ cup(s)
Instructions
1
Cook quinoa following packet instructions. Add almonds and stir to combine.
2
Meanwhile, heat oil in a saucepan over medium heat. Cook onion and ginger, stirring, for 5 minutes or until softened. Add cumin, ground coriander, turmeric and paprika and cook, stirring, for 1 minute or until fragrant.
3
Add pumpkin, stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender. Add fish, zucchini and tomatoes and cook, stirring occasionally, for 6–7 minutes or until fish is just cooked through and tomatoes begin to soften.
4
Top quinoa with tagine and sprinkle with coriander to serve.
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