Cod Tagine

with Quinoa
Healthy, wholesome and aromatic!
Cals 543 · Prot 43 · Carbs 61 · Fat 12
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
Cod Tagine with Quinoa
Healthy, wholesome and aromatic!
Cals 543 · Prot 43 · Carbs 61 · Fat 12
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tagine
Cod fillet
350 Grams
Small zucchini
2 Pieces
Brown onion
0.5 Pieces
Garlic cloves
2 Pieces
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Ras el hanout
5 Grams
Star anise
2 Pieces
Chopped tomatoes
400 Grams
Water
100 ML
Vegetable stock cube
0.5 Pieces
Honey
20 Grams
Splash of saffron
20 ML
Kalamata olives
60 Grams
Quinoa
Mixed quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
To serve
Labneh
100 Grams

Tips for fussy eaters

Leave out any unpopular spices. Serve over cooked rice.

Pro tip

Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep ingredients

1 Prep ingredients

Chop the cod fillet into bite-size pieces. Chop the zucchini into bite-sized pieces. Peel and slice the onion. Peel and mince the garlic. Slice half of the lemon into thin rounds and the rest into wedges.
Boil quinoa

2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Start tagine

3 Start tagine

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and zucchini with a pinch of salt. Cook for 5-7 min until softened. Add the garlic and cook for 2-3 min further.
Simmer

4 Simmer

Add the ras el hanout and star anise. Stir for 1 min. Add the chopped tomatoes, measured water, stock cube, honey and saffron. Cover with a lid, reduce the heat to low and simmer for 15 min.
Add fish

5 Add fish

Add the codlemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min. 
Serve

6 Serve

Season the fish tagine with a squeeze of lemon juice and serve over the cooked quinoa with a dollop of labneh. Garnish with the remaining lemon wedges.

Tips for fussy eaters

Leave out any unpopular spices. Serve over cooked rice.

Pro tip

Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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