brainfoodie

Ingredients:

• Wild-Caught Cod (4 pcs)

Ingredients:

• Black Raisins (10 pcs)

• Green Peas (1/4 cup)

• Black Seeds (1 tsp)

• Red Peppers (1/4 cup)

• Jasmine Rice (1/2 cup)

Ingredients:

• Saffron (1 tsp)

• Turmeric (1 tsp)

• Oregano (1 tsp)

• Coconut Milk (1 /4 cup)

• Extra Virgin Olive Oil (2 tbsp)

Instructions:

• Marinate the cod with extra virgin olive oil, saffron, oregano, salt, and rosemary (optional).

• Cook the fish on the stove’s High heat setting for 2 minutes.

• Flip and cook on the other side for 2 minutes.

• Cover the pot’s lid and cook on the stove’s Low heat setting for 4 minutes.

Instructions:

• The cooked fish should be golden and tender to the touch.

Instructions:

• Pour the coconut milk and black raisins into the pot.

• Cook the fish on the stove’s High heat setting for 1 minute.

Instructions:

• Sprinkle black seeds on the cod and squeeze a lime to add a tangy flavour.

• The cooked fish should now be juicy with the sauce.

Instructions:

• Pour water (1 cup) into a pot with the jasmine rice, red peppers, and green peas.

• Boil the mixed rice on the stove’s High heat setting for 1 minute.

• Let it simmer on the stove’s Low heat setting for 15 minutes.

  • Optional: You can add olive oil (1 tbsp) to the rice

Instructions:

• Shape the cooked mixed rice into a small bowl.

• Flip the rice bowl upside down onto the serving plate.

Instructions:

• Gently remove the rice bowl until the rice is on the plate.

Cod Tagine completed!

Ready to be served – garnish with lime slices. Refrigeration for storage is not recommended, eat immediately.