Combining a traditional Moroccan tagine with robust spices such as paprika and cumin is a sure fire way of creating a heartwarming recipe, perfect for the approaching cooler months. Accompanied by couscous, and  your choice of white fish and voilà…dinner is served.

However,…. just a word of warning, this Moroccan fish recipe does pack some heat, so you may like to substitute the hot paprika with sweet paprika.

Serves 2, however you can add more fish to this quantity of sauce, enough to serve 4.  Allow half a cup of cous cous per person as a minimum. 

Note:  if you do not have a tagine, use a heavy based saucepan instead.

What you will need:

2 large pieces cleaned white fish fillets

6 baby onions cut into quarters

3 garlic cloves finely sliced

1 tbs hot paprika

1 tsp chilli powder (optional)

1 tsp ground cumin

1/2 capsicum sliced

1 zucchini cubed

1/2 eggplant cubed

4 ripe red tomatoes roughly chopped

Handful fresh basil

1 cup water

1 tsp salt

Black pepper to season

1 cup cous cous

How to prepare:

Add olive oil to the flat saucepan / or tangine on high heat for a minute.

Add sliced garlic and quarter onions. Reduce heat to low and saute, stirring continuously until onion becomes transparent.

Add capsicums, zucchini and eggplant. Cover with lid and sweat for one minute.

Turn the heat up to medium and add the chopped tomatoes, basil, paprika, cumin and chilli powder. Stir through. Add the water and simmer down for approximately 4-5 minutes.

Lay the fish flat, and using a large spoon, ladle some of the sauce over the top to slightly submerge the fish into pan. Season with pepper.

Apply the lid, leaving it slightly open and cook for a further 10-12 minutes. 

In the meantime prepare the couscous. Place the couscous and salt (if desired) into a deep bowl. Pour enough boiling water to just cover the couscous.  Cover the bowl with cling wrap to trap the steam. Leave to expand for 2-3 minutes. Fluff the couscous using a fork and add a light drizzle of olive oil.

When the fish is cooked, place the cous cous onto a plate and ladle the fish, vegetables and sauce over the top. Finish with a garnish if fresh basil.

Serve.