Pollack Tagine

Image | Fish is the dish

Method:
 
Preheat the oven to 180°C.
 
In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook for 5 minutes. Add the harissa paste and the sweet potatoes. Cook, stirring, for 10 minutes.
 
Tip in the tomatoes, chickpeas, 200ml of cold water, the raisins and apricots, and half of the coriander. Simmer for 15 minutes.
 
Add the lemon juice and beans. Simmer for a further 5 minutes.
 
Add the pieces of pollock and simmer for 9-10 minutes.
 
Divide between bowls and garnish with the remaining coriander. Serve with the lemon wedges and herby couscous.
 
Recipe provided by Fish is the Dish
the Cornish Fishmonger

The Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.

Chef Fish is the dish

Website

thecornishfishmonger.co.uk

Ingredients

Prep time: 13-15 minutes
Cooking time: 26-30 minutes
Serves: 4
 
200g pollock fillet (cut into large chunks)
2 tbsp olive oil
1 onion, finely chopped
2 -3 tbsp harissa paste
600g sweet potatoes, peeled and cut into cubes
2 x 390g cartons chopped tomatoes in tomato juice
410g tin chickpeas in water, drained and rinsed
A large handful of chopped coriander
2 lemons: 1 juiced, 1 cut into wedges
200g fine green beans
100g rasins
100g dried apricots
Herby couscous, to serve
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Gill Netting

Cornish vessels landing to Cornish ports

Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.

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Demersal Trawl

Cornish vessels landing to Cornish ports

Demersal trawls are large nets that are pulled through the water with the bottom edge of the net touching the seabed. At each edge the net is

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Handlining

Cornish vessels landing to Cornish ports

Handlining is a simple fishing method where hooks on lines are used to catch fish in a very traditional and sustainable way.

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