Fish And Vegetable Tagine - cooking recipe

Ingredients

1 None onion, chopped
2 cloves garlic, crushed
1 bunch cilantro, leaves reserved
1 piece (1 inch) ginger, peeled and chopped
1 tbsp ras el hanout spice
1/4 cup vegetable oil
13 oz white fish fillets, cut into 8 pieces
11 oz sweet potato, peeled and chopped
1 None red onion, cut into wedges
1/2 cup vegetable or fish stock
1 can (15 oz) chickpeas, drained and rinsed
1 None zucchini, sliced
1 None tomato, seeded and finely chopped
None None Couscous or quinoa, to serve

Preparation

Process onion, garlic, cilantro stems, ginger and ras el hanout until well chopped. With motor running, add 2 tbsp of the oil. Cover fish with paste, reserving 2 tbsp. Cover and refrigerate.
Heat remaining 2 tbsp oil in large saucepan on medium heat. Saute sweet potato, red onion and reserved paste 3-4 mins. Add stock; bring to a boil. Reduce heat to low; simmer, covered, 10 mins.
Stir in chickpeas and zucchini. Simmer 3-4 mins. Add fish. Continue to simmer, covered, 6-8 mins, until fish flakes easily when tested.
Stir in tomato and cilantro leaves. Serve with prepared couscous or quinoa.