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Cod and Harissa Tagine

4 Servings

50 minutes 20 minutes active

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Moroccan tagines prepared with whole fish inspired this simple skillet dinner. With fresh fennel, garlic, a few choice seasonings and spicy harissa, the cooking liquid is infused with a bold flavor and fragrance. Mild and flaky cod fillets work beautifully, but any firm-textured white fish will do. Just make sure to adjust the cooking time as needed—for every 1 inch of thickness, simmer gently for about 8 minutes. A starchy side, such as couscous, steamed potatoes or warmed bread, is the perfect accompaniment.

4

Servings

Tip

Don't cook the fennel uncovered. Cooking it covered with a generous dose of olive oil coaxes out its natural sweetness and allows its somewhat fibrous texture to turn tender and silky.

50 minutes

20 minutes active

Ingredients

Directions

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Reviews
Annemarie L.

I've made this recipe twice now, and it's going into my permanent rotation. It's low effort and maximum flavor. I find it also works with one fennel bulb and the leftovers from my CSA box - I've done thinly sliced turnips, storage radish, chard stems, red bell pepper. Amazing. (Side shout out for the Villa Jerada harissa which is the best I've had.)

Blithe H.

I only had fennel seed and yellow squash. Made over smashed potatoes and we licked our plates clean. The seasoning is perfect.

stephanie e.

Loved this! Made it for 2, used one fennel bulb and added potatoes, sliced and parboiled which soaked up the sauce nicely too. Will definitely be making again and I can see playing around with other vegetables and adding fresh chopped herbs. Another shout out for Villa Jerada harissa! Thx Milk Street!