Nordine Labiadh sea bass tagine

Europe 1 12:30 p.m., April 24, 2022

Ingredients

300 g fine couscous

1 whole line-caught sea bass, around 800 g

200g cooked chickpeas

2 fennels

3 onions

1 lemon

3 juniper berries

2 cloves garlic

1 tbsp.

turmeric powder

1 tbsp.

tbsp paprika powder

2 tbsp.

coffee ras el hanout

2 tbsp.

olive oil

2 tbsp.

tablespoon tomato puree

Preparation

Cut the fennel in half.

Peel the onions, cut 2 into quarters and finely chop the last one.

Pass the lemon under water and cut it in half.

In a Dutch oven over medium heat, sauté the chopped onion in olive oil with the tomato puree and turmeric.

Let confit for 5 minutes.

Add the vegetables, juniper berries, crushed garlic, spices and lemon.

Cover and simmer until halfway up and simmer for about 30 minutes, until the vegetables are tender.

Meanwhile, using a good knife, separate the head from the body of the bass.

Collect

25 cl of cooking broth and place it in a saucepan.

Add the fish head and bring to a boil.

Let reduce by a third then filter.

Use this broth to prepare couscous.

Cut the fish in half widthwise.

In the pot of vegetables, add the chickpeas and mix.

Then, carefully arrange the pieces of fish on the vegetables and cook, covered, for 7 minutes.

Carefully remove the pieces of fish and cut them for serving.

Keep them warm.

Just before serving, arrange the seeded couscous in a large dish, add the vegetables and then the fish.

Serve the remaining broth in a separate bowl.

Enjoy hot.