Fish and vegetable tagine

 Fish & Vegetable Tagine – From the ‘Waitrose Kitchen January 2014 issue’

Adaptations to the recipe:

1.     Replaced the oil with water.

2.     Omitted the potatoes.

3.     Segmented one orange I had in the fridge – not from a can

4.     Didn’t add lemon juice.

5.     Added ½ yellow pepper.

6.     Added more carrots as it seemed to be too watery.

7.     Omitted mint and added dried parsley not fresh.

8.     Served with steamed savoy cabbage and some broccoli florets.

9.    Added some mushrooms which were quartered.

Bon Appetite