Fish tagine with swordfish and chermoula

Ingredients

• 500 g swordfish fillet, diced
• For the chermoula:
• 2 cloves of garlic, finely chopped
• 2 tbsp chopped parsley and coriander
• 1 tsp mild pepper harissa
• 4 pinches of cumin
• ¼ tsp hot ground chilli
• 5 tbsp olive oil
• 2 tbsp vinegar
• 3 tbsp water
• Salt
• For the vegetables:
• 2 carrots, cut into thin strips
• 100 g cabbage, cut into thin strips
• 150 g small potatoes, cooked
• 100 g cherry tomatoes
• 50 g green olives, pitted

Method

1. Mix all the chermoula ingredients.
2. Marinate the fish cubes in half of the chermoula.
3. Separately, coat the vegetables with the rest of the chermoula.
4. Line the bottom of a tagine with coriander stalks or wooden skewers.
5. Arrange the vegetables and fish on top and cook the tagine over a medium heat for 20 to 25 minutes.
6. Serve hot.