Ingredients
- 300 pearl fish (ghostshark) fillet, diced into 1 inch squares
- 2 cans chopped tomatoes
- 0.5 onion, finely diced
- 1 zucchini, diced
- 1 Carrot, diced
- 1 Chill, finely diced
- Small piece of cinnamon bark (or ½ a tsp of powdered cinnamon)
- 1 clove of garlic
- 1 tsp of cumin
- Bunch of fresh coriander
- 1 packet of couscous
- 1 lemon, zested
- Bunch of fresh mint
- Small pot of Greek yoghurt
Method
- In a saucepan, sweat diced carrot, zucchini, onion and garlic in a little olive oil until and soft.
- Add tinned tomatoes, cinnamon and cumin and bring to the boil, seasoning well with salt and black pepper, then allow to simmer for 10 minutes.
- Add the diced pearl fillets to the simmering mixture then turn off the heat, cover with a lid and leave for 10 minutes.
- Make couscous up as per packet instructions and add the lemon zest.
- Mix yoghurt with the chopped mint.
- Serve the tagine and couscous in a shallow bowl top with a spoonful of the mint yoghurt and garnish with plenty of fresh coriander.
Species used in this recipe
Black oreo
Oreosomatidae family (oreos).
Elephant fish Mãori Name: North Island - Reperepe / South Island - Repe
Elephant fish belong tothe Callorhinchidae family.