This deliciously warming tagine is quick, simple and full of flavour. Perfect for those cosy nights, this easy fish recipe pairs tender, flaky white fish, with rich aromatic spices and the subtle taste of fragrant fennel.
- For the bulgur wheat, bring 400ml (13 1/2fl oz) salted water to the boil. Add the bulgur wheat and preserved lemon paste, then cover and simmer for 15 minutes. Meanwhile, heat the oil in a large frying pan. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and spices, cook for 2 minutes, then pour in the tomatoes and stock; season. Simmer for 5 minutes.
- Add the fennel and half the coriander. Continue cooking for 8 minutes, then add the fish. Simmer for 6 minutes more, or until the fish is just cooked through and the fennel is tender.
- Meanwhile, remove the bulgur wheat from the heat and leave to stand for 5 minutes, before folding through the olives and remaining coriander. Serve with the tagine.
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In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.