Cod olive tagine with brown rice
Ingredients
- 3 tbsp rapeseed oil
- 2 red onions (about 320g), chopped
- 250g swede finely chopped
- 2 carrots (about 200g), finely chopped
- 3 strips of lemon peel finely chopped
- 4 garlic cloves thinly sliced
- 1 tsp ground cinnamon
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 300ml vegetable stock made with 1½ tsp bouillon powder
- 12 pitted green olives halved lengthways
- 250g easy-cook brown rice
- 4 frozen skinless cod fillets (about 360g)
- ⅓ pack of coriander chopped
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