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.
But for this I was late getting ingredients together
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
- Place all the ingredients except the fish and mint in the pressure cooker on the highest pressure.
- Once it is up to heat turn it down , cook for 20 minutes
- Release the pressure and add the fish
- 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
- Serve scattering over the fresh mint