For ➋ 500 g skinless cod fillet
2 onions, in half rings
1 sweet potato, cubed
15 cl fish stock
15 cl passata
2 cloves of garlic, finely chopped
½ red pepper, in strips
½ orange pepper, in strips
1 red chili pepper
1 tin of chickpeas
olive oil
marinade:
1 handful of coriander, finely chopped
1 handful of flat-leaf parsley, finely chopped
1 tsp baharat (Arabic spice mix)
1 dash of olive oil
½ preserved lemon, finely chopped peel
Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl. Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m.
Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips.
Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m).
Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat.
Put the chickpeas in a jar and serve with the tagine on the table.
