Snapper and fennel tagine

FOOD & WINE MATCH

Jump to recipe

Snapper and fennel tagine

This recipe appeared in the October/November 2008 issue of Gourmet Traveller WINE.

Wine to try
2006 Poole’s Rock Chardonnay, Hunter Valley, A$32
Snapper has dense, flaky flesh enabling it to partner the tagine’s intense flavours without being overwhelmed. The Poole’s Rock chardonnay is equally full-flavoured so it too complements the weight, density and intensity of the dish. The French oak adds a touch of aniseed spice that works well with the fennel. The wine is also delicate and fresh enough to avoid a fight with the coriander and spices in the chermoula.

Search for similar recipes...

Snapper and fennel tagine

Serves 6

¼ cup	extra-virgin olive oil
1	large red onion, cut into wedges
2	fennel bulbs, trimmed and sliced lengthways
1	400g can chopped tomatoes
200 ml	fish stock
2	1kg snapper fillets, each fillet cut into 3 pieces
Chermoula
3	garlic cloves, finely chopped
½ tsp	ground cumin
½ tsp	cayenne
½ tsp	sweet paprika
1 tsp	saffron threads
1	red chilli, deseeded and finely chopped
½ cup	flat-leaf parlsey, finely chopped
½ cup	fresh coriander, finely chopped
2 tsp	white wine vinegar
4 tbsp	extra-virgin olive oil
Juice	of ½ lemon
To serve:	fresh coriander leaves, chopped, as garnish and couscous

1	Heat the oil over medium heat in a tagine or large cast-iron casserole dish. Add onion and sauté for 5-7 minutes or until softened. Add fennel and sauté for 5-7 minutes or until softened. Add tomatoes and cook for 5 minutes. Add fish stock, bring to boil then simmer over low heat for 10 minutes.
2	Add fish and combine well. Cover and cook for 10-12 minutes or until fish is cooked. Season generously with sea salt and freshly ground black pepper.
3	To make the chermoula, place garlic, cumin, cayenne, paprika, saffron, chilli, parsley and coriander in a food processor. Season with sea salt and freshly ground black pepper and blend until well combined. Add vinegar, oil and lemon juice and blend to a paste. Transfer to a large bowl. Add the fish and coat well with chermoula. Cover and refrigerate for 1 hour.
4	To serve, sprinkle with coriander leaves and serve with couscous.