Fish Tagine

with Quinoa

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Chop the cod fillet into bite-size pieces. Trim the fennel and halve the bulb lengthwise through the core. Slice it finely. Peel and finely chop the onion and garlic

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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.

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3 Start tagine

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

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4 Simmer

Add the fennel seeds, 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 10 min.

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5 Add fish

Add the cod pieces to the tagine and simmer, covered, for a final 5 min. Season with a generous squeeze of lemon juice. Slice the remaining lemon into wedges.

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6 Serve

Serve the fish tagine over the cooked quinoa with a dollop of Greek yogurt. 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!

Healthy, wholesome and aromatic!

Cooking Time: 30 min

Cals 641.8 · Prot 49.1 · Carbs 76.9 · Fat 13.3

Ingredients

Number of people

Tagine

Cod fillet 350.00 Grams
Fennel 1.00 Pieces
Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Fennel seeds 2.00 Grams
Ras el hanout 5.00 Grams
Star anise 1.00 Pieces
Chopped tomatoes 400.00 Grams
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Honey 20.00 Grams
Saffron (infused) 20.00 ML
Lemon 1.00 Pieces

Quinoa

Mixed quinoa 100.00 Grams
Water 250.00 ML
Salt 0.50 Tsp

To serve

Greek yogurt 170.00 Grams

Healthy, wholesome and aromatic!

Cooking Time: 30 min

Cals 641.8 · Prot 49.1 · Carbs 76.9 · Fat 13.3

Instructions

photo

1 Prep ingredients

Chop the cod fillet into bite-size pieces. Trim the fennel and halve the bulb lengthwise through the core. Slice it finely. Peel and finely chop the onion and garlic

photo

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.

photo

3 Start tagine

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

photo

4 Simmer

Add the fennel seeds, 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 10 min.

photo

5 Add fish

Add the cod pieces to the tagine and simmer, covered, for a final 5 min. Season with a generous squeeze of lemon juice. Slice the remaining lemon into wedges.

photo

6 Serve

Serve the fish tagine over the cooked quinoa with a dollop of Greek yogurt. 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!

Ingredients

Number of people

Tagine

Cod fillet 350.00 Grams
Fennel 1.00 Pieces
Brown onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Fennel seeds 2.00 Grams
Ras el hanout 5.00 Grams
Star anise 1.00 Pieces
Chopped tomatoes 400.00 Grams
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Honey 20.00 Grams
Saffron (infused) 20.00 ML
Lemon 1.00 Pieces

Quinoa

Mixed quinoa 100.00 Grams
Water 250.00 ML
Salt 0.50 Tsp

To serve

Greek yogurt 170.00 Grams
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