With World Oceans Day tomorrow, we thought we'd share the perfect Moroccan-inspired winter fish tagine that can be made with sustainably sourced fish.

Serves 4


¼ cup extra virgin olive oil
2 cloves garlic, crushed
3 teaspoons ground coriander
Salt flakes and freshly ground black pepper, to taste
400g canned tomatoes
400g cooked chickpeas, rinsed and drained
½ cup water
1 preserved lemon, rinsed, skin only finely sliced
750g bonito fillet, trimmed of bloodline and bones, cut into 3cm cubes
½ cup roughly chopped flat-leaf parsley
⅓ cup roughly chopped coriander
Instant couscous, to serve


Heat a large saucepan over a medium heat. Add the oil and garlic and cook for 1 minute. Stir in the ground coriander, salt and pepper. Add tomatoes, chickpeas and water and cook for 15 minutes.

Meanwhile, prepare couscous according to packet instructions.

Add preserved lemon to chickpea mixture and cook for 5 minutes. Add fish and carefully stir through. Reduce heat and simmer for 3-5 minutes, until fish is just cooked through. Remove from heat and stir through the parsley and coriander.

Serve with couscous.

Alternative fish options: Albacore, mackerel, striped marlin, swordfish, tuna. 

For a further sustainable option try: Ling, Salmon or Barramundi which are wild or farmed

The Story Behind the Recipe: 

This delicious winter recipe comes from Sydney Seafood School at the Sydney Fish Market. The school runs wonderful courses and their website is a treasure trove of seafood related information from different species and how to cook through to different cuisine backgrounds. You can also look at their extensive range of classes here

Their page about Moroccan cuisine gives great understanding to the use of seafood in Moroccan cooking - "Phoenician and Greek traders are said to have planted the first olive trees nearly 3,000 years ago. Next came the Romans, followed by Arabs, Turks, Jews, French and Spanish, all of whom left their influences on the cuisine of the native Berbers. A long stretch of Atlantic coastline means seafood is abundant, and inland rivers provide freshwater fish. Typically, seafood is prepared in a tagine (the name for both the earthenware cooking vessel and the resulting dish, a type of braise or stew), it’s often marinated in chermoula (a spicy herb paste) and sometimes fried or stuffed. "