Cod Tagine
with Quinoa
Healthy, wholesome and aromatic!
Cals 492 · Prot 44 · Carbs 50 · Fat 16
Low Carb
35 min
Healthy, wholesome and aromatic!
Cals 492 · Prot 44 · Carbs 50 · Fat 16
Low Carb
Ingredients
Tagine
Cod fillet
6*
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
15*
0.5 Pieces
Honey
20 Grams
Saffron Splash
20 ML
Kalamata olives
60 Grams
Quinoa
Mixed quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
To serve
Labneh
4*
100 Grams
Allergens
*6 Fish, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2060 / 492 |
| Fats (g) | 15.6 |
| of which saturated (g) | 2.5 |
| Carbohydrates (g) | 50 |
| of which sugars (g) | 12 |
| Fibers (g) | 7.2 |
| Proteins (g) | 43.6 |
| Salt (g) | 3.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
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.
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.
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.
5 Add fish
Add the cod, lemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min.
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.
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