Fish tagine with couscous recipe
Open intriguing smells and remarkable flavors with this tempting fish tagine.
To Prep 0:15
To Cook 0:13
Fixings 14
Trouble EASY
SERVINGS 4
Fixings
1 lemon
700g firm white fish filets
2 tablespoons olive oil
1 medium dark colored onion, finely hacked
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 400g can diced tomatoes
2 tablespoons coarsely cleaved crisp level leaf parsley
80g (1/2 glass) set dark olives, divided
240g (1/4 mugs) couscous
375ml (1/2 mugs) bubbling water
Salt and crisply ground dark pepper
1/4 glass inexactly pressed new coriander clears out
Technique
Stage 1 Use a grater to finely shred lemon skin. Juice lemon and hold 2 tablespoons.
Stage 2 Cut fish filets into 5cm pieces and put aside.
Stage 3 Heat the oil in an expansive, profound non-stick skillet over medium-high warmth. Include the onion and garlic, and cook, mixing, for 2 minutes or until the point when the onion diminishes. Include the cumin and paprika, and cook, blending, for 1 minute or until sweet-smelling. Mix in tomatoes, convey to the bubble, at that point lessen warmth to medium. Evacuate half of the blend. Place angle in a solitary layer over blend in dish and equally spoon over residual blend. Cover and cook for 4 minutes.
Stage 4 Gently mix in the parsley, olives and held lemon juice. Cook, revealed, for 3 minutes or until the point when the fish chips when tried with a fork.
Stage 5 Meanwhile, put couscous in a heatproof bowl and pour bubbling water over, mixing. Cover and put aside for 3 minutes or until the point when fluid is retained. Utilize a fork to isolate the grains. Taste and season with salt and pepper.
Stage 6 To serve, spoon the couscous into serving dishes and best with the fish tagine. Sprinkle with the lemon skin and coriander.
Nourishment
Vitality 2110kJ
Fat soaked 3.00g
Fat Total 16.00g
Starch sugars 4.00g
Starch Total 49.00g
Dietary Fiber g
Protein 36.00g
Cholesterol mg
Sodium 358.51mg
All nourishment esteems are per serve.
Australian Good Taste - August 2001 , Page 59
Formula by Janelle Bloom
Photography by Mark O'Meara and John Paul Urizar
Spare and offer Fish tagine with couscous formula
Need to impart this formula to your family and companions? Tap the catch beneath to send them an email or spare this to your most loved informal community.
To Prep 0:15
To Cook 0:13
Fixings 14
Trouble EASY
SERVINGS 4
Fixings
1 lemon
700g firm white fish filets
2 tablespoons olive oil
1 medium dark colored onion, finely hacked
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 400g can diced tomatoes
2 tablespoons coarsely cleaved crisp level leaf parsley
80g (1/2 glass) set dark olives, divided
240g (1/4 mugs) couscous
375ml (1/2 mugs) bubbling water
Salt and crisply ground dark pepper
1/4 glass inexactly pressed new coriander clears out
Technique
Stage 1 Use a grater to finely shred lemon skin. Juice lemon and hold 2 tablespoons.
Stage 2 Cut fish filets into 5cm pieces and put aside.
Stage 3 Heat the oil in an expansive, profound non-stick skillet over medium-high warmth. Include the onion and garlic, and cook, mixing, for 2 minutes or until the point when the onion diminishes. Include the cumin and paprika, and cook, blending, for 1 minute or until sweet-smelling. Mix in tomatoes, convey to the bubble, at that point lessen warmth to medium. Evacuate half of the blend. Place angle in a solitary layer over blend in dish and equally spoon over residual blend. Cover and cook for 4 minutes.
Stage 4 Gently mix in the parsley, olives and held lemon juice. Cook, revealed, for 3 minutes or until the point when the fish chips when tried with a fork.
Stage 5 Meanwhile, put couscous in a heatproof bowl and pour bubbling water over, mixing. Cover and put aside for 3 minutes or until the point when fluid is retained. Utilize a fork to isolate the grains. Taste and season with salt and pepper.
Stage 6 To serve, spoon the couscous into serving dishes and best with the fish tagine. Sprinkle with the lemon skin and coriander.
Nourishment
Vitality 2110kJ
Fat soaked 3.00g
Fat Total 16.00g
Starch sugars 4.00g
Starch Total 49.00g
Dietary Fiber g
Protein 36.00g
Cholesterol mg
Sodium 358.51mg
All nourishment esteems are per serve.
Australian Good Taste - August 2001 , Page 59
Formula by Janelle Bloom
Photography by Mark O'Meara and John Paul Urizar
Spare and offer Fish tagine with couscous formula
Need to impart this formula to your family and companions? Tap the catch beneath to send them an email or spare this to your most loved informal community.
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