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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag