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Blue Eye tagine


  • Blend or process 2 garlic cloves with the coriander, paprika, salt, 2 tspn cumin, the vinegar, 2 tbsp oil and the lemon juice. Then gently toss the fish in the marinade and refrigerate for up to 1-2 hours, tossing now and again.
  • In the meantime, heat 1 tbsp oil in a large heavy-bottomed pot and gently saute the onion with the remaining garlic and the capsicum until softish. Then add ½ tspn each cumin and paprika. Stir well until the spices are toasted and add the tomatoes, ¼ cup stock and salt. Mix well, turn the heat down and gently cook for about 10 mins until the capsicum is tender and the sauce is thick and fragrant, adding more stock if needed.
  • At the same time, boil the chats in lightly salted, boiling water until tender. Drain well and cut in half when cool enough to handle.
  • Place the potatoes in a tagine base (or a Dutch oven or heavy-bottomed casserole) and top with some tomato mixture, the fish and marinade in one layer and then the olives. Scatter the remaining sauce over the top, cover and gently cook for about 10-12 mins, adding more stock around the edges if drying out.
  • Serve with good crusty bread on the side.


  • 4 garlic cloves, crushed
  • 1 cup coriander leaves
  • 11/2 tspn paprika
  • 1 tspn salt
  • 2½ tspn ground cumin
  • ½ tbsp red wine vinegar
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 8 x 100-120 gm thick blue eye (or any other steaky fish) fillets 
  • ¼ red onion, chopped
  • 1 large green capsicum, cut into chunks
  • 2 cans diced tomatoes, drained a little
  • ½ cup fish stock
  • freshly ground salt
  • 6-8 chats (baby potatoes), scrubbed well
  • 8 stuffed green olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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