Finding inspiration: journey to wellness
Finding inspiration: journey to wellness
All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered. ― Kenneth Grahame, The Wind in the Willows I am writing this sitting cross legged on a day bed in Lou Lou, a vintage caravan we call home. […]
Servings
Prep time
Cook time
Recipe
Ingredients
- 800 gm firm white fish – I used a small shark (flake) or vegetables for vegetarian version, see above.
- 4 tbsp extra virgin olive oil
- 2 medium size red onions – finely sliced
- 1 red capsicum – diced in large chunks
- 2 carrots – diced small pieces
- 4 cloves garlic
- thumb size piece ginger
- 1 fresh red chili – more or less to suit personal taste
- 2 tins whole peeled tomatoes
- 1 piece preserved lemon – ¼ piece of whole lemon
- 2 tbsp whole green olives
- coriander and fresh mint to garnish
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground turmeric
- pinch saffron in 2 tbsp warm water
- 1 tbsp extra virgin olive oil
- 3 dried red chili – more or less to suit personal taste
Method
- Toast cumin and coriander seeds separately in hot dry frying pan. Pound seeds in mortar and pestle. Add remaining spices, olive oil and saffron including the water. Pound and mix together until you have a nice paste consistency.
- Marinate fish or vegetables if using with the chermoula paste and set aside. Leave for a few hours or overnight if possible.
- Place olive oil in a large heavy based pot or tagine base if using. Sweat onions on low heat until they are soft and translucent. Add garlic, capsicum, carrots, ginger and chili. Continue to cook on low for a further 20 minutes. Add whole tinned tomatoes, preserved lemon and olives. Bring to the boil and then reduce heat. Add the chermoula marinated fish or vegetables. Place tagine hood or lid on, reduce heat to low and leave for 25 minutes or until fish or vegetables are cooked.
- When you are ready to serve scatter the tagine with fresh mint and coriander and serve in shallow bowls.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
