Fish Targine

Fish Tagine

Word is the Targine is to the 90s what fondu was to the 70s. Perhaps there’s something in the air, but Targines seem to be popping up everywhere again. Just the other day, my girlfriend mentioned she was using hers to cook for Valentines day and subsequently on a mission to find more recipes. The next day, by chance I stumbled across a selection of them in this months edition of Delicious magazine. Then, if that wasn’t enough, the other night by pure coincidence, my mother and father in law bought us us one for our 2nd year wedding anniversary ( Yes, I realise how lucky I am to have a mother in law that not only buys great gifts but selects the colour to match all our dishes ). So, I guess it comes as no surprise that below is the recipe for a Fish Targine. Moroccan cooking made simple, 1990s style xx

Recipe adapted from Bill Granger / Delicious Magazine


1 tablespoon olive oil
1 onion thinly sliced
1 garlic clove crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp turmeric
1 cinnamon quill
Pinch cayenne pepper
1 can chopped tomato
1 can chickpeas
500g skinless / boneless  firm white fish fillets
(cut into chunks)
1 cup fish / vegetable stock
Handful flat leaf parsley or coriander
2 tablespoons lightly toasted flaked almonds


Preheat oven to 180c. In a large fry pan heat olive oil and saute onions for approx 5 minutes or until translucent. Add garlic, ginger, cumin, turmeric and cinnamon and cook for a further 2 minute.  Then, add cayenne pepper, tomato, pinch of salt and cup of stock. Stir frequently for 10 minutes. Transfer mixture into Targine (or casserole dish ) add fish pieces, cover and bake in the oven for 10 to 15 minutes. Add honey and chickpeas and cook for a further 2 to 3 minutes. Season with salt and pepper to taste and sprinkle with slithered almonds and either parsley or coriander.