Sea Bass Tagine with Fennel Peas and Potatoes
Tagines like this are great for paties, but this one cooks up so fast, I suggest adding it to your weeknight rotation!
Place the fish in a bowl and add 1 large pinch saffron, ½ teaspoon turmeric, ¼ teaspoon black pepper and 1 tablespoon of the olive oil and mix well to coat the fish. Set aside.
Place the fennel, potatoes and onions in a tagine vessel. Add the remaining pinch of saffron, ½ teaspoon turmeric, ¼ teaspoon pepper and salt and mix well together. Add 1 cup water and place on a high flame, cover and cook for 10 minutes. Place the fish on top and cook for 5 minutes. Add the peas and cook an additional 5 minutes. If the tagine is dry, add additional water.
Serve the tagine directly in the tagine vessel.
1 pound fresh firm white fish, such as sea bass, cut into 2-inch pieces
2 large pinches saffron
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 bulbs fennel, trimmed, cut into 6 pieces
½ pound Yukon potatoes, ¼-inch slices
½ cup thinly sliced red onions
½ teaspoon kosher salt
1 cup fresh or frozen English peas