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Photo of Fish tagine by WW

Fish tagine

3
Points®
Total Time
11 hr 50 min
Prep
20 min
Cook
3 hr 50 min
Serves
4
Difficulty
Moderate
You will be amazed at how soft the fish becomes once it has been slow cooked for so long. A great combination of popular flavours that all will enjoy!

Ingredients

Brown onion

2 medium, thickly sliced

Garlic

3 clove(s), thinly sliced

Red capsicum

2 medium, thickly sliced

Potato(es)

500 g, unpeeled, thickly sliced

Moroccan seasoning

1½ tbs

Sultanas

1 tbs

Fish stock

1 cup(s), (250ml)

Lemon juice

1 tbs

Skinless white fish, raw

650 g, thick variety, cut into 4cm pieces

Fresh coriander

⅓ cup(s), chopped

Instructions

  1. In a 4.5-litre (18-cup) slow cooker, layer half the onion, garlic, capsicum and potato, sprinkling half the spice mix between each layer. Sprinkle with sultanas. Repeat layering with remaining onion, garlic, capsicum, potato and spice mix. Add stock and juice. Cook, covered, on high for 3½ hours (or low for 7 hours).
  2. Add fish. Cook, covered, on high for 20 minutes (or low for 40 minutes) or until fish is just cooked. Stir in half the coriander. Serve topped with remaining coriander.

Notes

SERVING SUGGESTION: Cos lettuce leaves (torn), drizzled with balsamic vinegar, plus wholemeal bread rolls.TIP: You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead.

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