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Cod and Harissa Tagine
50 minutes 20 minutes active
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.
tablespoons extra-virgin olive oil, divided
tablespoons harissa, divided
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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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!
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.)