- Halibut or cod filet
- 1 tbsp Harissa
- 2 tsp Kefta rub
- 2 Anaheim fresh peppers
- 4 Wax potatoes
- 1 Fennel
- 2 Tomato
- 2 Small onions
- Olive oil
- 2 Garlic cloves
- Water
- Cilantro
- Parsley
- Salt
Start by heating olive oil, lay sliced onions onto the tagine or the bottom of your pan. Add the tomatoes sliced and the fennel, garlic, Harissa, Kefta rub and a little bit of water so the spices don’t burn. Cook for 5 min. Add potatoes, Anaheim peppers, cilantro and parsley chopped. Add more water to create a stew consistency. Once vegetables are almost cooked add the fish. Cook for 5-7 min depending on the desired thickness.