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Cod and Harissa Tagine
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
-
5
tablespoons extra-virgin olive oil, divided
-
3
tablespoons harissa, divided
Directions
-
01In a 12-inch skillet over medium, stir together 3 tablespoons of oil, 2 tablespoons of harissa, the fennel, garlic, coriander, 1½ teaspoons salt and ¼ teaspoon white pepper. Cover and cook, stirring occasionally, until the fennel has softened, 15 to 20 minutes.
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April 2, 2023
Outstanding
This was really one of the easiest and most incredibly delicious cod dishes I’ve ever had. I can’t wait to make it again it will definitely be a regular!
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!
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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.)