Fish tagine with potatoes, tomatoes and olives from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • green peppers
  • coriander leaves
  • ground cumin
  • lemons
  • black olives
  • paprika
  • cherry tomatoes
  • new potatoes
  • hake

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on May 31, 2019

    Easy, tasty recipe with ingredients I always have to hand. Bonus of one pot so not a lot of clearing up afterwards.

  • blintz on January 09, 2016

    This is a delicious and company-worthy way to use hake or any thicker white fish. Cooked the potatoes and tomatoes at the same time as getting the fish marinating in the sauce, so when it was time for dinner it all went very quickly. Worked perfectly fine in a large covered skillet --alas no tagine! Used red and yellow baby peppers instead of green bell peppers and roasted them in the oven; didn't peel them or the potatoes.

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