- Serves: 8
- Cook Time: 1 hour 15 minutes
- Prep Time: 30 minutes plus 2 hours rising
- Effort: medium
For the Moroccan bread rolls
- 3 tsp dried yeast
- 2 tsp caster sugar
- 300 ml warm water, plus 1 1/2 tbsp for mixing with yeast
- 500 g fine semolina, plus extra for dusting
- 2 tsp salt
For the fish tagine
- 2 x 400 g whole barramundi, scaled, gutted and cleaned
- 200 ml olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 1 handfuls coriander, finely chopped
- 1 tomato, finely chopped
- 3 carrots, peeled and sliced
- 3 Desiree potatoes, sliced
- 2 green peppers, seeds removed and sliced
- 2 beef tomatoes, chopped
- 1/2 preserved lemon, pith removed, rinsed and zest finely sliced
- 20 green olives
1. For the Moroccan bread: dissolve the yeast and sugar in a 1 1/2 tbsp of water and leave until it starts to bubble.
2. Mix the semolina and the salt together on a flat work surface. Make a well in the middle and pour in the yeast mixture, along with 300ml of the warm water.
3. Using your fingertips, start to work in all the semolina, starting from the outside the well and working inwards as you go. Add enough water if necessary to make a firm dough.
4. Knead the dough on a floured work surface for about 10 minutes, or until the dough is smooth and elastic. Divide into 8 even sized balls. Dust each ball with semolina, and cover with a dry tea towel. Set aside in a warm place to rise for 1 hour 30 minutes to 2 hours, or until doubled in size.
5. Preheat the oven to 200C/gas 6. Grease a large baking tray.
6. Flatten the dough balls into discs about 2cm thick. Prick them with a fork a few times and place on the baking tray and bake for 10-20 minutes, or until golden brown.
7. For the fish tagine: Slice each fish into three pieces, including the head. Set aside.
8. Combine the olive oil, turmeric, cumin, pepper, coriander and chopped tomato in a large metallic bowl. Place the fish pieces in and rub all over to coat in the spice mixture.
9. Scatter the carrot slices in the bottom of a large tagine, or a flameproof casserole dish with a lid. Transfer the fish pieces from the mixture onto the carrots.
10. Add the potato slices to the spice mixture and coat well, then place a layer over the fish. Add a layer of peppers and sliced beef tomatoes, then pour any leftover spice mixture over the top. Scatter over the preserved lemon and olives evenly over the top. Season well with sea salt and black pepper and cover with the lid.
11. Cook over a low heat for 45 minutes, or until the fish is opaque and cooked through to the bone. (Check after 20 minutes and add a little water if it looks dry there should be just enough liquid to fill the bottom of the tagine).
12. Remove the tagine from the heat and serve with Moroccan bread.
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