White Fish Tagine

White Fish Tagine

Main Course 

You can replace the fish with prawns or chicken.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 3 cloves garlic
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 Tbsp fresh lime juice
  • 1 tsp cornstarch
  • 2/3 cup vegetable broth
  • 2 1/4 lbs swordfish, halibut or other firm white fish
  • 1/4 cup fresh cilantro
  • 1/4 cup parsley, chopped

Preparation

1. Peel the garlic and cut in two. Place in the bowl fitted with the ultrablade knife and chop at speed 11 for 30 seconds. Use a spatula to bring garlic to the center.

2. Replace the ultrablade knife with the mixer. Add olive oil, salt, paprika, cumin and lime juice. Launch the P1 simmer program at 270°F for 3 minutes. Stir cornstarch into vegetable broth until dissolved.

3. Cut the fish into 1-inch pieces. At the end of the program, add the fish, cornstarch mixture and herbs. Launch the P3 simmer program at 200°F for 20 minutes.

4. Serve immediately.