Jamie’s white fish tagine

So far I’ve liked every way Jamie cooks fish. It probably is because the only way I used to eat fish was grilled (and dried) in the oven. I needed desperately to learn how to properly cook fish. This tagine was one of the many delicious ways to cook fish.

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What I particularly liked about this dish was the addition of saffron. It goes so well with fish. I would have never tought to add it myself. But it works. The tagine was a very spicy one. Personally, I am a big fan of strong spicy flavours, but not everyone in my house agrees, so this wasn’t a crowd-pleasing dish. If you’d like to take down the heat, then I would suggest either skipping the harissa entirely, or reducing the amount by at least half. Other than that, I think the olives were a nice touch. I hate having the unpitted olives in my dishes, so I took the extra time to take the stone out, but Jamie suggests leaving it in.

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By now I’m used to serving my dishes with some yogurt mixed with some sort of sauce, spicy or sweet. I find myself doing it even if I don’t cook recipes from Jamie’s book. Harissa and yogurt is a good one in my book.

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This couscous recipe is now my favorite one. Sometimes I put some uncooked couscous in the container I carry food to work, add the right amount of boiling water and five minutes later I have the basis of my lunch ready. I top it with whatever leftovers I may have, chicken, beef or fish and I’m good to go. Who knew it was so simple?

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As far as the salad goes, it wasn’t my favorite and I’m not dying to make it again. However, it worked well with this specific dish.

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As a whole, this was a good dish and a very tasty way to eat fish. Will I make this again? Sure, why not?

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Do you like spicy food?