1 tomato
1 yellow onion
425 g waxy potatoes
25 g fresh coriander
3 cloves of garlic
1 ts cumin
1⅓ ts turmeric
1 ts ground ginger
1 ts paprika
1 ts salt
1 ts black pepper
75 ml olive oil
1 sea bream (500 g), cleaned
2 red or green peppers
20 cl water
Peel the tomato and dice the flesh. Finely chop the yellow onion. Peel the potatoes and cut them into 1 cm thick slices. Finely chop the coriander and garlic cloves. Place the potato slices in a deep bowl. Add the cumin, turmeric, ground ginger, paprika, salt, black pepper, garlic, and fresh coriander.
Heat the olive oil in a tagine over medium-high heat. Sauté the onion for 3 m.
Arrange the potato slices, diced tomatoes, and peppers. Mix well. Add the water. Bring to a boil over high heat, then reduce the heat to low. Cook for approx. 20 m.
After approx. 20 minutes, place the sea bream (cut into large pieces, if desired) on top of the onion mixture and cook, covered, for another 10–20m. (Cooking times may vary depending on the thickness of the pieces.)
