Cod Tagine

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.

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.

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.

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 the cod, lemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min. 

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.