- 3 swordfish steaks
- 3 garlic cloves
- 1 bunch of coriander
- 1 small red chilli (birdseye)
- juice from 2 lemons
- 300g waxy potatoes
- 1/3 teaspoon coriander seed
- 1/3 teaspoon ground cumin seeds
- 2 bay leaves
- 150ml cold water
- 2 tablespoons olive oil
- coarse sea salt
- black pepper
With a pestle, mince the garlic and a large pinch of salt into a purée. Chop the onions finely. Chop the coriander very finely and set to one side.
Remove the stalk from the chilli and cut in half lengthwise, remove and discard the seed membranes and cut the chilli in small strips.
Mix garlic, coriander, chilli pepper, lemon juice and 2 tablespoons of olive oil. Place the slices of fish in the mixture and leave them covered for 30 minutes in the refrigerator.
In the meantime, peel the potatoes and cut them into slices. In a mortar, rub the coriander seeds to a powder.
Arrange the potato slices, ground cumin, finely rubbed coriander seed and bay leaves in a tagine. Add 150ml of water and salt and pepper to taste and mix everything well. Place the lid on the tagine and cook the potatoes for 40 minutes over very low heat; check the moisture now and again and add some more water if needed.
Lay the fish slices on the potatoes and pour the marinade over the fish. Place on the lid and cook the tagine for 20 minutes more.