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Fennel Tagine

Fennel Tagine

Published: 21 December 2015

A classic Moroccan tagine, that can be served with fish and peas or lamb, brings together an aromatic blend of spices with the delicate flavour of fennel.

Recipe: Fennel Tagine Related Stocks: rustic
  • 500mls Rustic stock
  • 3 tablespoons olive oil
  • 2 tablespoons peanut oil – Optional
  • 4 garlic cloves – chopped
  • 8oz (225g) green beans
  • trimmed cut into 2 inch (5cm) pieces
  • 2 teaspoon ground ginger
  • 1 ½ teaspoon turmeric
  • 1½ teaspoon freshly ground pepper
  • 2 tablespoons fresh
  • 6oz (175g) onion – chopped
  • 3 medium fennel bulbs
  • trimmed
  • cut into 1 inch thick wedges
  • 3 medium carrots
  • peeled and sliced
  • 2 fresh tomatoes
  • peeled (see tip box) OR 4OZ (115g) Italian plum tomatoes –drained
  • 10 oz (285g) fresh or frozen broad beans
  1. Heat the oil in the tagine
  2. Add ginger turmeric and pepper to the oil and stir
  3. Add onion, stir and heat
  4. Add fennel wedges, carrot, tomatoes, season with salt and enough stock to cover the vegetables (this will depend on the size and depth of your tagine)
  5. Cover and leave to simmer for 1 hour
  6. Add broad beans to the tagine, topping with stock, just covering the ingredients
  7. Replace lid and simmer for a further 20 minutes until beans are cooked

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