Skip to content
Spiced fish and fennel tagine recipe

Spiced fish and fennel tagine recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
14 ratings

This deliciously warming tagine is quick, simple and full of flavour. Perfect for those cosy nights, this easy fish recipe pairs tender, flaky white fish, with rich aromatic spices and the subtle taste of fragrant fennel. See method

  • Serves 2
  • 30 mins
  • 461 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground ginger
  • 1 tsp cumin
  • ¼ - ½ tsp chilli flakes
  • 400g tin chopped tomatoes
  • 300ml (1/2pt) vegetable stock
  • 1 fennel bulb, finely sliced
  • 1 x 31g pack coriander, leaves chopped
  • 225g (7 1/2oz) firm white fish fillets, such as hake or cod, cubed
  • 100g bulgur wheat, rinsed
  • 1 tsp preserved lemon rind, finely chopped (optional)
  • 50g (2oz) lemon and herb marinated green olives, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1935kj
    461kcal     23%

  • Fat

    15g 22%

  • Saturates

    2g 9%

  • Sugars

    13g 15%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 54.3g Protein 30.9g Fibre 6.7g

Method

  1. For the bulgur wheat, bring 400ml (13 1/2fl oz) salted water to the boil. Add the bulgur wheat and preserved lemon paste, then cover and simmer for 15 minutes. Meanwhile, heat the oil in a large frying pan. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and spices, cook for 2 minutes, then pour in the tomatoes and stock; season. Simmer for 5 minutes.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  2. Add the fennel and half the coriander. Continue cooking for 8 minutes, then add the fish. Simmer for 6 minutes more, or until the fish is just cooked through and the fennel is tender.
  3. Meanwhile, remove the bulgur wheat from the heat and leave to stand for 5 minutes, before folding through the olives and remaining coriander. Serve with the tagine.

See more Fish recipes

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.