Cod tagine with olives and potato
~30 minon the hobMoroccoGluten-freeDairy-free
551kcal
42 gprotein
58 gcarbs
14 gfat
12 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 709 | 51 g |
| Emmagetting lean | 27% | 391 | 38 g |
| Jackgrowing | 24% | 342 | 27 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Frozen cod / white fish fillet180 g
- Pitted olives25 g
- Potatoes, waxy250 g
- Passata — 500 g½ pack
- Lemons½
- Extra virgin olive oil2 tsp
- Coriander, fresh½ bunch
- Frozen cod / white fish fillet360 g
- Pitted olives50 g
- Potatoes, waxy500 g
- Passata — 500 g½ pack
- Lemons1
- Extra virgin olive oil1 tbsp
- Coriander, fresh½ bunch
- Frozen cod / white fish fillet720 g
- Pitted olives100 g
- Potatoes, waxy1.0 kg
- Passata — 500 g1 pack
- Lemons2
- Extra virgin olive oil2 tbsp
- Coriander, fresh1½ bunches
From your store cupboard
SaltSmoked paprikaGround cumin
Method
- Let the cod thaw — overnight in the fridge, or in a hurry in a sealed bag in cold water in 30 minutes, never in warm. Drain the thawed fish and pat it dry with kitchen paper; meltwater would water the tagine down.
- Cut the potatoes into 5 mm rounds and lay them over the base of the pan. Season with salt and drizzle with oil.
- Add the passata and 150 ml water, add a teaspoon of cumin and the smoked paprika, cover and cook 20 minutes.
- Lay the cod on the potatoes in large pieces and add the olives and rounds of lemon with the peel on.
- Cover and cook 12 minutes. Don’t stir — a tagine is built in layers and served in the same order.
- Scatter with coriander before serving. The lemon peel gives a bitterness that belongs with the olives.
- Let the cod thaw — overnight in the fridge, or in a hurry in a sealed bag in cold water in 30 minutes, never in warm. Drain the thawed fish and pat it dry with kitchen paper; meltwater would water the tagine down.
- Cut the potatoes into 5 mm rounds and lay them over the base of the pan. Season with salt and drizzle with oil.
- Add the passata and 300 ml water, add a teaspoon of cumin and the smoked paprika, cover and cook 20 minutes.
- Lay the cod on the potatoes in large pieces and add the olives and rounds of lemon with the peel on.
- Cover and cook 12 minutes. Don’t stir — a tagine is built in layers and served in the same order.
- Scatter with coriander before serving. The lemon peel gives a bitterness that belongs with the olives.
- Let the cod thaw — overnight in the fridge, or in a hurry in a sealed bag in cold water in 30 minutes, never in warm. Drain the thawed fish and pat it dry with kitchen paper; meltwater would water the tagine down.
- Cut the potatoes into 5 mm rounds and lay them over the base of the pan. Season with salt and drizzle with oil.
- Add the passata and 600 ml water, add a teaspoon of cumin and the smoked paprika, cover and cook 20 minutes.
- Lay the cod on the potatoes in large pieces and add the olives and rounds of lemon with the peel on.
- Cover and cook 12 minutes. Don’t stir — a tagine is built in layers and served in the same order.
- Scatter with coriander before serving. The lemon peel gives a bitterness that belongs with the olives.
How to tell it’s done
- Frozen cod or other white fish fillet — Done when the flesh turns white and falls into flakes under a fork.
Allergens: Fish (4)
