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Fish tagine with a shaved fennel & orange salad


  • To make the vegie stock, place the leek and celery with 2 crushed garlic cloves, the saffron, coriander stems and a few leaves in a pot of boiling water to cover and simmer for 5-10 mins.
  • At the same time, mix together ½ tbsp each paprika, ground coriander, turmeric and cumin. Coat the fish with the spice mixture and set aside.
  • Heat 50 ml oil in the base of a tagine (or in a large heavy-bottomed pot) and gently sauté the ginger with 2 finely chopped garlic cloves until tender.
  • Add the carrot, toss to coat well and briefly cook.
  • Then add the tomato paste with the crushed tomatoes. Turn the heat down, mix well and gently simmer for 4 mins, before adding the remaining spices. Stir well and briefly cook to toast.
  • Add the apricots, sultanas and finely sliced rind of ½ orange. Mix well, cover and simmer, tossing now and again.
  • Put the couscous in a large heatproof bowl with seasonings and a little fresh oil. Mix well and then add about 375 ml of the hot strained vegie stock. Cover and set aside for 5 mins, before fluffing up with a fork.
  • Cook the fish on a lightly oiled ridged grill (or BBQ)  for about 2 mins each side. Then place in the tagine, cover and briefly cook, adding a little more vegie stock if drying out.
  • While the fish is cooking, toast the pine nuts in a dry pan until golden all over.
  • When everything is ready, gently toss the segments of 1 orange with the fennel, toasted pine nuts and a little sugar syrup.
  • Serve the fish on individual plates with a mound of the salad alongside.
  • Cyrille Diake – Waterfront Southgate


  • 1 large leek, cleaned well & sliced
  • 2-3 celery stalks, chopped
  • 4 plump garlic cloves
  • a good pinch of saffron threads
  • 1 bunch fresh coriander
  • 1½ tbsp paprika
  • 1½ tbsp ground coriander
  • 1½ tbsp ground turmeric
  • 1½ tbsp cumin
  • extra virgin olive oil
  • a good knob of ginger, finely chopped
  • 1 large carrot, sliced & then halved
  • 100 gm tomato paste
  • 1 can crushed tomatoes
  • a few dried apricots
  • a small handful of sultanas
  • 1 orange
  • 400 gm instant couscous
  • sea salt & freshly ground pepper
  • 4 x 200 gm swordfish steaks
  • a handful of pine nuts
  • 1 fennel, washed well & finely sliced
  • sugar syrup

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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    1 cup250 ml
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