MOROCCAN FISH TAGINE
SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 1450kJ COST $$$
• 1 tbsp olive oil• 1 eggplant, roughly chopped• 1 baby fennel bulb, thinly sliced, fronds reserved• 1 red capsicum, seeded, thickly sliced• 1 red onion, thickly sliced• 400g can chickpeas, no added salt, rinsed, drained• 1 tbsp Moroccan spice paste, plus extra, for brushing• 400g can diced tomatoes, no added salt• 1 tbsp finely chopped preserved lemon• 4 x 100g firm white fish fillets• 8 black mussels, cleaned• cup Greek yoghurt, to serve 1 In a large, shallow flame-proof casserole dish with lid, heat oil on medium. Saute eggplant, fennel, capsicum and onion 8-10 minutes until tender.
2 Stir in chickpeas and spice paste, cook 2 minutes. Add tomatoes and bring to simmer. Stir preserved lemon through.
3 Brush fish fillets with extra spice paste.…
