Skip to main content
LoginSign Up
Cod and Harissa Tagine

Cod and Harissa Tagine

By Courtney HillAugust 6, 2018

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Moroccan tagines prepared with whole fish inspired this simple skillet dinner. With fresh fennel, garlic, a few choice seasonings and spicy harissa, the cooking liquid is infused with a bold flavor and fragrance. Mild and flaky cod fillets work beautifully, but any firm-textured white fish will do. Just make sure to adjust the cooking time as needed—for every 1 inch of thickness, simmer gently for about 8 minutes. A starchy side, such as couscous, steamed potatoes or warmed bread, is the perfect accompaniment.

Tip

Don't cook the fennel uncovered. Cooking it covered with a generous dose of olive oil coaxes out its natural sweetness and allows its somewhat fibrous texture to turn tender and silky.

Ingredients
  • 5

    tablespoons extra-virgin olive oil, divided

  • 3

    tablespoons harissa, divided

  • 2

    medium fennel bulbs, trimmed and thinly sliced (about 4 cups)

  • 4

    medium garlic cloves, thinly sliced

  • 1

    teaspoon coriander seeds

  • Kosher salt and ground white pepper

  • 1

    teaspoon ground turmeric

  • 4

    6-ounce skinless cod fillets

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • ¼

    cup pimento-stuffed green olives, chopped

  • ¼

    cup sliced almonds, toasted

Step 1

In a 12-inch skillet over medium, stir together 3 tablespoons of oil, 2 tablespoons of harissa, the fennel, garlic, coriander, 1½ teaspoons salt and ¼ teaspoon white pepper.

Cover and cook, stirring occasionally, until the fennel has softened, 15 to 20 minutes.

Step 2

Meanwhile, in a medium bowl, stir together the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa, the turmeric, ½ teaspoon salt and ¼ teaspoon white pepper. Add the fish and turn to coat on all sides; set aside.

Step 3

To the skillet, add ¼ cup water and bring to a simmer. Nestle the fish into the fennel, cover and cook over medium-low until the fish is opaque and flakes easily with a fork, 8 to 10 minutes.

Stir in the lemon juice. Taste and season with salt and pepper. Remove from the heat.

Step 4

In a small bowl, stir together the lemon zest, olives and almonds. Sprinkle evenly over the fish; bring the skillet to the table for serving.