Black Garlic Kitchen

Black Garlic Fish Tagine

A simple fragrant and vibrant one-pot dish fish tagine brimming with a medley of Moroccan inspired flavours with a burst of sweetness from Black Garlic.

Black Garlic Fish Tagine

Prep: 20 mins | Cook: 30 mins | Serves: 4

Ingredients

  • 400ml chicken or fish stock
  • Generous pinch saffron threads
  • 1 tbsp Black Garlic Paste
  • 1 ½ tbsp harissa paste
  • 1 tbsp hot honey or runny honey
  • 1 tsp Black Garlic Sea Salt or salt
  • 1 tsp ground white pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 tbsp olive oil
  • 2 red onions – peeled and sliced into half moons
  • 2.5cm fresh ginger – peeled and grated
  • 1 fresh red chilli – deseeded and thinly sliced
  • 3 cloves white garlic – peeled and crushed
  • 1 preserved lemon – seeds removed and pulp finely chopped
  • 1 tbsp tomato purée
  • 500g skinless firm white fish cut into chunks or slices*
  • 250g frozen king prawns – defrosted and patted dry*
  • Salt and freshly ground black pepper
  • 1 x 400g can chickpeas – drained and rinsed
  • 2 large roasted red peppers from a jar – seeds removed and cut into strips
  • 50g soft dried apricots – sliced
  • 150g baby plum tomatoes – halved
  • 4 tbsp ground almonds
  • Salt and freshly ground black pepper, honey and lemon juice – to adjust the seasoning (optional)
  • 12 cloves Black Garlic – sliced

Garnish

  • 2 tbsp chopped fresh coriander
  • 1 tbsp toasted flaked almonds

Method

  • Preheat the oven to 200C/180Cfan/Gas6.
  • Gently heat the stock in a saucepan. Add the saffron and allow to infuse for 15 minutes.
  • Transfer the stock mixture to a large jug. Add the Black Garlic Paste, harissa paste, honey, one teaspoon salt, one teaspoon ground white pepper, ground cumin, ground coriander and ground turmeric to the stock mixture. Whisk until well combined. Set aside.
    Meanwhile, heat the oil in a large non-stick frying pan set over a medium heat. Gently fry the onions for 10 minutes until soft. Add the ginger, chilli, crushed white garlic, preserved lemon and tomato purée to the onions. Fry for 1 minute then set aside.
    Place the white fish and prawns into the bottom of a tagine or a shallow ovenproof casserole dish. Season with salt and freshly ground black pepper. Add the cooked onion mixture followed by the chickpeas, red peppers, dried apricots, tomatoes and ground almonds.
    Pour over the stock mixture from the jug.
    Put the lid on the tagine or ovenproof casserole dish. Bake in the oven for 30 minutes.
    After 30 minutes remove the tagine from the oven. Taste and adjust the seasoning by adding salt, honey and lemon juice to ensure the correct balance of sweet and sour, according to personal preference. Stir through the sliced Black Garlic cloves. Replace the lid and leave to sit for 5 minutes before serving.

To Serve: Spoon the fish, vegetables and sauce onto a serving dish, scatter with a garnish of chopped coriander and flaked almonds. Serve immediately with plain boiled rice, couscous, crusty bread or BGK’s Black Garlic Flatbread.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.

Featured Products:

Print Friendly, PDF & Email
More Black Garlic Fish & Seafood Recipes