PREPARATION (see also the previous post Finnish fish tajine (part 1)
- Peel and cut potatoes, carrots, onions, garlic, eggplant, and place them in a large bowl (clay pot gives deeper taste but glass is fine, too)
- Add spices: couscous mix, coriander powder and crushed coriander seeds, curcuma (also called turmeric), paprika, cinnamon sticks, lemon pepper and harissa paste
- Add olive oil (in addition I used oil from a sundried tomato jar and it gave a lot of taste!)
- Add fish broth (I used homemade frozen burbot broth)
- Peel a lemon and cut it into thin slices
- Add green olives
Mix everything thoroughly. Add fish pieces in the end (I had frozen pieces of burbot, which is an excellent fish for tajines and stews because of its solid texture). Leave the dish to marinate in the fridge for several hours. Heat the oven to 250C. Let the dish cook during one hour. The fact that the dish was cooked under a rather high temperature gave the vegetables a lot of taste (in fact the trick is to let the vegatables to almost-burn! but in order not to burn them totally, you should keep stirring the dish regularly). Enjoy “Finnish fish tajine” with cool rosé wine, for example AOC Côtes du Luberon from the South of France. Serve harissa aside for those who like it hot. I am confident to say that your dinner will be a great success!
PS I was a little bit in a hurry, but to prepare the dish more properly you should probably heat up the spices, garlic and onion in a frying pan (it is important to “open up the spices”with oil). Secondly, if you don’t have burbot, try to find a similar type of fish that has firm texture. Lastly, should you want to save money and do something even easier, try with canned tuna.