Moroccan Wild Lingcod cooked in a Tagine

Ingredients

• 4 portions - Sealove Wild Lingcod

• ¼ cup - Extra Virgin Olive Oil

• 1 cup - Sliced Sweet Onions

• 1 cup - Sliced Assorted Bell Peppers

• 1 cup - Canned Chickpeas washed

• 2 tsp - Smoked Paprika

• 1 tsp - Ground Cumin

• 1/2 tsp - Ground Turmeric

• 1 Tbsp - Coriander Seeds Lightly Crushed

• 3 Tbsp - Crushed Garlic

• 2 Tbsp - Harissa Paste

• ½ cup - Diced Roma Tomatoes (Canned is OK)

• 1 cup - Fish Broth (or water)

• ¼ cup - Chopped Fresh Cilantro

• Salt & pepper to taste

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Instructions

1. Preheat your Tagine* on low heat for 1 min. Turn heat up to medium, add the olive oil and onions.

2. Sauté for 1-minute stirring occasionally, then add the bell peppers. Continue to sauté for another minute, then cover with lid for another minute.

3. Remove the lid and add all the dry spices, garlic, harissa paste, and tomatoes. Stir, cover and continue to cook for 3 minutes, then add the drained chickpeas and fish broth.

4. Cover and cook for 7 minutes, add cod that has been well seasoned with salt & pepper.

5. Cover and cook for 10 minutes. Finish with fresh chopped cilantro and serve with your favourite flatbread and rice.

*If you do not have a Tagine, you can cook this recipe in a pan.

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Serves 4