Win a £50 Fish Voucher! Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher! Fresh Scottish Fish and

Festive Fish Tagine Recipe

Budding Rose

Budding Rose

Regular readers will know that I am an avid supporter of British products and ingredients, as well as traditional British feasts and festivals, and FISH! I am proud to be part of the Fish Fanatics scheme, which is run by Fish is the Dish on behalf of Seafish, which was founded in 1981 by an Act of Parliament, with the aim of supporting all sectors of the seafood industry for a sustainable, profitable future. Funded by a levy on the first sale of seafood landed in the UK, the principal aim of Seafish is to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as to promote sustainably sourced seafood. The services it offers include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice. Seafish also provides invaluable advice to consumers about preparing and eating seafood, while highlighting its considerable health benefits, of which Fish is the Dish is the consumer platform for this, and Fish Fanatics are bloggers who help support this. 

Fish is the Dish. Top Fish for all the Family

As part of the Fish Fanatics scheme, I regularly receive fish and seafood deliveries with a view to creating new recipes to share on my blog, as well as attend conferences, and earlier this year I even starred in a series of videos for them too! I was lucky enough to receive a box of FRESH SCOTTISH fish this week, a box filled to the brim with fresh wild haddock, wild cod, wild hake and smoked wild haddock. The fish was caught just a few days earlier from the Budding Rose, (PD418, a 24 metre steel fishing vessel based in PETERHEAD in North East Scotland) and the Lapwing (PD972).  All of this was going on whilst we all slumbered in our beds, or were watching television by the fire, and I am constantly in awe of all our fishermen who engage in a hard and sometimes dangerous occupation. For me, every time I buy British fish, I am thankful for the people who go out there in all weathers to catch it and land it. This wonderful fresh fish was then bought at market by John of Delish Fish, who skinned, filleted, boned and smoked it, before it was sent to me, and the rest of the fish fanatics.

Budding Rose Haddock with msc acreditition

Budding Rose Haddock with MSC Acreditition

It is always a constant source of surprise and irritation to me, why we in Britain don’t value the amazing fish that is caught off our shores with more respect; most of our fresh hake is sent to Europe, with France and Spain being the biggest takers for it, and yet hake is just as delicious as haddock or cod, and like all fish, it can be prepared and cooked in well under forty-five minutes. Fish is, as I am always banging on about, the ORIGINAL FAST FOOD, and it is JUST as easy to make a lovely family fish recipe with fish, as it is to cook a ready-to-eat frozen meal. I have LOTS of quick and easy fish recipes on my blog, and I will add a link at the end of this post to them all. Sustainable fishing around our Island coastline provides us with a wealth of fish and seafood that we can buy from on-line websites (Delish Fish), markets, fishmongers and supermarkets, and, it’s my fervent hope that we all start to buy more British fish and cook with it, I am trying my hardest to provide Fish without Fear recipes, handy tips and ideas for you all. 

Haddock caught on the Budding Rose, bought by Delish Fish

Haddock caught on the Budding Rose, bought by Delish Fish

I hope by seeing all of these fish and fishing boat photos, you may all appreciate where our delicious fresh fish comes from, and I also hope that my recipe today, Festive Fish Tagine with Cod and Olives, will provide you with recipe inspiration for a special meal for the family throughout the festive period; yes I know that a simple fried fish supper is wonderful, but fish is so versatile that we can all get more out of it with a little bit of imagination! And, it is that imagination that I am hoping to tap into today, as I am pleased to announce that I have £50 of fish vouchers to give away to the BEST Festive Fish Recipe that is submitted via the linky (or via email) below; all you have to do is create a new recipe or recipes, or share an old family favourite that is suitable for the festive period, and your recipe could won £50 of fish vouchers to spend as you wish! I am hosting this competition on behalf of Fish is the Dish, who are kindly providing the prize it’s a NON VOTING competition, just submit your fish recipe, and a mystery judge will pick the best at the end of the month.

Budding Rose

Budding Rose

Before I post the recipe contest guidelines below, I would like to share my Festive Fish Tagine recipe; a  fabulous festive fish dish that is ON the table and ready to eat in under 40 minutes; succulent fresh cod is cooked with warm Moroccan spices, tomatoes, olives and preserved lemons for a spectacular spicy meal which is perfect for a crowd, or for a family meal throughout the festive period. Frozen fish can be used if fresh fish is not available and haddock, hake, monkfish or coley can be used in place of cod, and I served this cod tagine with some of my Quince and Cranberry Chutney. I used the fresh cod that was in my fish box, caught by The Budding Rose and filleted to perfection by John at Delish Fish……I know the story if that fish from boat to market to shop to my kitchen, and I hope that more of my readers will also buy fresh British fish in the future, it’s less food miles and it’s OURS! Have a great weekend, Karen

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Festive Fish Tagine with Cod and Olives

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Fish
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Formal Party, Halloween
Region Moroccan
By author Karen S Burns-Booth
A fabulous festive fish dish that is ON the table and ready to eat in under 40 minutes; succulent fresh cod is cooked with warm Moroccan spices, tomatoes, olives and preserved lemons for a spectacular spicy meal which is perfect for a crowd, or for a family meal throughout the festive period. Frozen fish can be used if fresh fish is not available and haddock, hake, monkfish or coley can be used in place of cod.

Ingredients

  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon olive oil
  • 450g to 500g fresh Scottish cod fillets (cut into chunks)
  • flour to coat fish
  • 2 teaspoons Ras-el-Hanout spice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt and pepper
  • 1 preserved lemon, finely diced
  • 1 x 400g tin of chopped tomatoes
  • 1 teaspoon harissa chilli paste
  • 2 tablespoons natural yoghurt
  • 12 green olives, pitted
  • fresh coriander to garnish
  • couscous or rice to serve

Note

A fabulous festive fish dish that is ON the table and ready to eat in under 40 minutes; succulent fresh cod is cooked with warm Moroccan spices, tomatoes, olives and preserved lemons for a spectacular spicy meal which is perfect for a crowd, or for a family meal throughout the festive period. Frozen fish can be used if fresh fish is not available and haddock, hake, monkfish or coley can be used in place of cod.

Directions

Step 1 Heat the olive oil in a large saucepan or a wok and add the onion, fry over gentle heat for 5 minutes and then add the garlic and fry for a further 2 to 3 minutes.
Step 2 Coat the cod pieces in flour and add to the cooked onions and garlic; stirring well, fry for 3 to 4 minutes before adding the spices, salt and pepper to taste, tinned tomatoes, chopped preserved lemon, harissa paste and yoghurt. Stir well, lower heat and simmer for 10 minutes with a lid on the pan. Prepare the couscous or rice whilst the fish tagine is cooking.
Step 3 Take the lid off the tagine and add the olives, adjust seasoning to taste and heat for a further 2 minutes, before serving with couscous or rice, with fresh coriander as a garnish.
Step 4 I also like to serve this with chutney and flat breads.
Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher with Fish is the Dish:

I have made a Festive Fish Tagine, what recipe will you come up with the win £50 of fish vouchers?

Fish is the Dish

Entry Guidelines:

Post your entry on your blog and use the Fish is the Dish logo as shown above and below
Add links on your post here: http://lavenderandlovage.com
Link to your blog from here using the Linky tool below.
If you don’t have a blog you can still join in, just email me a picture and a bit of information about your Festive Fish Recipe. Email to karen[at]lavenderandlovage[dot]com
If you’re on Twitter, tweet us a link to your post @KarenBurnsBooth and @fishisthedish, using the hashtag #festivefishrecipe.

Festive Fish Contest Rules:

You can enter as many times as you like. 
The recipes would have to be original recipes and not from any published recipes or ones that are attributed to TV shows or chefs 
You can use old posts as long as you update them and link back here.
You must submit your recipe by the 28th of December 2012.

GOOD LUCK! 

Fish is the Dish

Lapwing

Lapwing

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Win a £50 Fish Voucher, Fresh Scottish Fish and Festive Fish Tagine Recipe

Link to Fish Recipes on Lavender and Lovage:

Lavender and Lovage Fish Recipes

Family Friendly Fabulous Fish Pie

Add you recipe here:

Comments

  1. says

    I find it quite humbling that the fishermen go out to work in quite dangerous conditions to bring us something that is simply wonderful. And like you, I am baffled how this island nation has become so distanced from fish!

    Your tagine looks fabulous. Quick question – do you make your own ras-el hanout or do you buy it and if you buy, which brand? I am curious because I have some good ones and some that weren’t.

    • says

      I know Rachel, it is very humbling and I too am baffled as to why we don’t embrace fish more often in the UK. As for the ras-el-hanout, I DO make my own, and will blog the recipe, but I used a commercial one for this recipe, by Seasoned Pioneers. Karen

  2. says

    this is such a wodnerful celebration of this country’s beautiful produce. the photos are amazing and the dish looks like one I need to try very soon. hopefully will. will try to get a recipe in, fingers x , thanks so much for sharing this with all of us!

  3. Susan says

    Thats a lovely account and a fabulous recipe Kare, love tagine but have never made a fish tagine. John’s fish is THE best!

  4. says

    YUM! This is so mouth watering delicious. Thanks for sharing this yummy recipe! As always I’m a fish addict. Had it at least 3 times a week! Will be trying this recipe ASAP! Have a lovely weekend , Karen :)

  5. Colin Wright says

    fresh cod with warm Moroccan spices really does sound spectacular. Cod is a lovely fish and not eaten as much as it should be (in my humble opinion). i love Morrocan flavours although I would cut back on the Olives as I feel this tends to dominate the other flavours.

  6. WandaFish says

    The fish tagine sounds delicious and I’m adding this recipe to a growing list of ‘must makes’! I can see that I’m going to be a daily visitor here as your site is choc full of gorgeous food that I want to eat :)

    Did you really have no takers for the competition though?!

  7. Caroline S says

    Morocco is one of my favourite countries to visit and their food is some of the best in the world. Fish is a large part of the Moroccan diet – even inland in Marrakech you get a great selection of fresh fish each day. This recipe is wonderful and really takes me back to sunset meals under a hot Moroccan sun, listening to the call to prayer resounding around Marrakech. It’s always good to see preserved lemons in a recipe because I don’t think people really appreciate the unique flavour and depth that they can bring to a dish.

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