This wonderful fish stew tastes as good as it looks, and then some. Don’t worry if you don’t have a tagine – this works just as well in a casserole dish or a Magic Hoof Canister…
Ingredients
600 g (20 oz) of fish (cod, grouper, ling, shark, snapper, monkfish, …),
tomatoes, peeled, deseeded and cut into strips
medium potatoes, peeled and sliced
1 green capsicum, sliced into rings
1 carrot
2 tbsp chopped coriander
olive oil
Salt
Pepper
For the Sharmoola/Chermoola
½ cup chopped coriander
½ cup chopped parsley
6 garlic cloves, finely chopped
½ cup (125 ml) olive oil
Juice of ½ lemon
1 tsp salt
1 tsp hot paprika
½ tsp cumin powder
¼ tsp saffron powder