MOROCCAN FISH SEASONING

MOROCCAN FISH SEASONING

Mix the fish & vegetables with 1 tspn. of spice mix per person. Put in a tagine or casserole dish. Cover it with sliced onions, some sliced lemons, olives & sliced tomatoes. Add stock to cover the meat, then cook it slowly in the oven. Serve with cous cous and Harissa sauce.

Ingredients: Cardamom, cumin, coriander, fennel, rosematy, star anise, mace, allspice, caraway, celery, pepper, mustard, dill, ajowan, fenugreek seeds, nigella, juniper, cubebs, grains of paradise, aniseed, long pepper, cloves, poppy seeds, paprika, cinnamon, ginger, galangal, turmeric, ginger, lime

This product is available either in our gold plated tin or refill bag.