Fish Tagine (Pressure Cooker)

photo

Tagine are traditionally slow-braised at low temperature, ate mounds of them during a holiday in Marrakech , usually I will cook a tagine in the slow cooker, usually using something that favours a long cook, mutton or rabbit.

But this was a change cooked in just 20 mins in the pressure cooker but the spices combined with pressure cooking give a depth of flavour that suggests a lot longer cooking.  I used some not very special fish from the freezer , but the whole dish was filling , felt light and fragrant

Em certainly liked it the next day but then she licked a slug the other day so probably not the best indicator.

Preserved Lemons

But for this I was late getting ingredients together
Fish Tagine

3 pieces of white fish ( pollock , cod etc) cut into large pieces
100g of fresh tomatoes ( tinned would be fine) roughly chopped
2 sticks of celery finely diced
2 carrots finely diced
1 clove of garlic
1 large onion finely sliced
200g of waxy potatoes cut into inch cubed pieces
2 tbsp of ras al hanout ( a spice blend of cardamon , cloves , cinammon , chilli peppers coriander cumin pepercorn tumeric)
1/2 a preserved lemon finely chopped
1/2 tbsp of fresh mint
1/4 pint of water
1 handful of green olives

  1. Place all the ingredients except the fish and mint in the pressure cooker on the highest pressure.
  2. Once it is up to heat turn it down , cook for 20 minutes
  3. Release the pressure and add the fish
  4. Stir in the fish, it should cook in the heat of the pan, turning opaque but you could just bring the sauce up to a gentle simmer
  5. Serve scattering over the fresh mint

Jerk Mutton StewMutton Tagine

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4 Responses to Fish Tagine (Pressure Cooker)

  1. Marie says:

    Do you think this could be adapted to work in the slow cooker too? It sounds great but I don’t have a pressure cooker! Still getting to grips with the slow cooker settings, I’m not sure how long fish should go in for.

    • Becky says:

      I use my slow cooker for tagines a lot.

      Would say put everything except the fish on the low setting for six hours , high for three.
      Fish in for the last half hour.

      Love my slow cooker.

  2. Paul Webb says:

    You should really try authentic Camel in a tagine, works fabulously well :)

  3. Robert says:

    Thanks for the idea – I made this on the stovetop without a pressure cooker, and it still came out tasty!

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