- 4 pieces of cod of 125g each
- 5 shallots
- 2 garlic cloves
- 1 pinch mild paprika powder
- 2 tablespoons salted capers
- 2 bay leaves
- 700g cherry tomatoes
- 2 tablespoons shelled unsalted pistachios
- ½ bunch of flat-leaf parsley
- ½ bunch of coriander
- 5 chives
- 4 tablespoons olive oil
- freshly ground black pepper
Peel the shallots and chop them finely. Mince the garlic finely. Heat 2 tablespoons of olive oil in a tagine. Fry the shallots and the garlic, dust them with paprika powder and fry them for 5 more minutes, stirring occasionally.
Rinse the capers under lukewarm water. Add them with the bay leaves and tomatoes to the shallots. Add a pinch of salt and stir everything. Place the lid on the tagine and cook for 30 minutes over very low heat. Check regularly if there is enough moisture in the pan and add some if needed.
In the meantime, chop the pistachios together with the parsley and coriander. Cut the chives into pieces. Mix the pistachios, parsley, coriander and chives in a bowl with 2 tablespoons of olive oil and season to taste with salt and pepper.
Place the pieces of cod on the tomatoes. Spread the pistachio pesto over the pieces of fish, place the lid on the tagine and cook for 10 to 15 minutes, depending on the thickness of the pieces of fish.
Serve the tagine immediately with rice.