An exotic take on dinner.
Jamie Oliver's Seriously Good Tajine
- Fennel seeds
- 1 cinnamon stick
- 1 small onion
- 1/2 fresh red chile
- 12 mixed jarred olives (pitted)
- 4 tomatoes
- 1 small preserved lemon
- 1 heaped teaspoon ras el hanout spice mixture or garam masala
- 1 cup water
- 1 pound mixed fingerling potatoes (parboiled)
- 1 pound mussels (cleaned and debearded)
- 4 sprigs of fresh cilantro
- 1 1/3 cups couscous
- 2 cloves garlic
- 4 x 6- oz cod fillets (skin off and pin-boned)
- Ras el hanout spice mixture or garam masala
- Fennel seeds
- Dried oregano
- 2 bulbs fennel
- 1 lemon
- Small bunch of fresh cilantro
- 1 cup plain yogurt
- 1 tablespoon harissa
- Olive oil
- Extra virgin olive oil
- Sea salt
- Black pepper
- Bunch of fresh mint
- 1/2 orange
- Honey (optional)
- Ice cubes (optional)
- Turn the broiler to full blast. Put a large tagine or Dutch oven-type pan on a medium heat. Put the thin slicer disc attachment into the food processor. Fill and boil the kettle.
- Put a lug (a very generous 1-2 tablespoons) of olive oil, a pinch of fennel seeds, and 1 cinnamon stick into the large pan. On a plastic cutting board, line up the 4 cod fillets and trim 1/2 inch or so off the ends of each fillet so they’re all the same size. Put the fillets into a snug-fitting roasting pan or earthenware dish. Roughly chop the trimmings (the extra cod from cutting the filets) and add to the large pan, stirring frequently. Peel and thinly slice the onion, thinly slice 1/2 a red chile, and add both to the pan. Tear in the olives, mix well, and leave to cool.
- Put the 1 1/3 cups of couscous into a serving dish or pan and season with a pinch of salt and pepper. Just cover with boiling water, drizzle over some extra virgin olive oil, then cover with a lid or plate.
- Drizzle olive oil over the fillets in the roasting pan. Crush in 2 unpeeled cloves of garlic. Scatter over a pinch each of fennel seeds, ras el hanout or garam masala, dried oregano, and salt and pepper. Toss, then blast under the hot broiler on the top shelf for 14 minutes, or until cooked through.
- Roughly chop half the tomatoes, finely chop the rest, and add to the pan. Finely chop 1 small preserved lemon and add to the pan with 1 heaping teaspoon of ras el hanout and a pinch of saffron. Give it a good stir, then pour in 1 cup water. If you’ve got a tagine, put the lid on. If not, make a mock lid by tearing off a large sheet of aluminum foil (about arm’s length) and folding it into a cone shape. There’s no right or wrong way. Scrunch the edges together and make sure it fits just inside the pan. Finely chop 4 sprigs of cilantro and add to the pan. Shake the mussels. If any are open, throw them away. Add the mussels and potatoes to the pan. Put your foil lid on top, sitting it just inside the edges of the pan. Leave to tick away for around 8 minutes, or until the mussels have opened.
- Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary and reserving the herb ends if you have them. Halve the bulb, then shred in a food processor, using the thin slicer disc attachment. Squash the lemon with the heel of your hand, then shred in food processor too. Tip into a large serving bowl. Pick out and discard any end chunks of lemon or fennel. Roughly chop the cilantro leaves, then thinly slice the stalks, discarding the very ends. Put the stalks into a bowl with a good lug of extra virgin olive oil and a pinch of salt and pepper. Mix and toss with your hands. Scatter most of the cilantro leaves over the salad and take to the table.
- Check the cod. If it’s cooked through when you cut into it, turn the broiler off, cover the fish with foil, and leave it in the oven until you’re ready to eat. Refill and boil the kettle.
- Put the yogurt into a bowl. Spoon 1 tablespoon of harissa and a good lug of extra virgin olive oil into the center, then gently swirl it through the yogurt. Sprinkle with a pinch of salt and take to the table.
- Rip the mint leaves into a pitcher or teapot. Peel in strips of zest from 1/2 an orange. Top up with boiling water, sweeten with a little honey if you like, and take to the table. (Or, if you want, serve it cold poured over ice cubes.)
- Take the tagine and couscous straight to the table with the cod. Remove the foil from the tagine. The mussels should be open, so discard any that aren’t. Scatter over the reserved cilantro leaves. Fluff up the couscous with a fork, have a quick taste to check the seasoning, then serve with some of the lovely cod and tagine.