Recipe

Moroccan Fish Tagine Recipe

	Warmbeer / All my dishes 10 months ago Classic Moroccan Food Prep:30m Cook:90m Servings:4	Warmbeer
	exotic

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Recent Gawkers

souper

thecat

azullman

joannaan

Ingredients

Any firm white fish (whole cleaned or steaks or fillets)

Waxy new potatoes

Olive oil

Garlic

Tomatoes (fresh and in season the better)

Green and yellow peppers

Red or yellow onion

Lemons and lemon juice

Oily olives

Water (if needed)

Salt and pepper to taste

Cilantro and or Flat leaf parsley chopped for garnish

Charmoula (marinade) use all or some of:

Garlic

Whole cumin seeds lightly roasted and ground

Cilantro and or Flat leaf parsley

Lemon juice

Red wine vinegar (easy on the vinegar, too much will ruin the dish)

Paprika, sweet

Salt and Pepper to taste

Olive oil

Directions

This is a general guide to cooking this tagine. Search for a recipe on line that suits your tastes. There are many variations and varying quantities for ingredients. I like olives, cumin, garlic, fish, potatoes, tomatoes, so the tagine recipes appeal to me. I love garlic so I added more cloves to my dish than was usually called for. Everyone sees a dish their own way and often fiddle with a recipe. This one is not definitive. It's offered to tempt you to try the Morrocan flavors. I tried to layer the foods according to the time they take to cook. It worked for me.

After making the Charmoula marinade, rub it all over the fish, cover or wrap the fish and put in the fridge for an hour or so.

I used a tagine pot stove top so I adjusted cooking times accordingly (it’s a tad slower stove top but I get the feeling from the little I read that tagines were laid on glowing embers and the moisture from the foods trapped inside the conical lid were sufficient to cook with).

Layer the onions first, then potatoes, then peppers, salt and pepper and a drizzle of olive oil. I cooked the veggies covered over a simmer heat!! My goal was to have the potatoes el-dente and then add the fish. About 45 minutes and “Bingo” it worked! There was ample liquid in the pan bottom so I did not add water.

I then layered the fish over the top of the vegetables, covered with slices of lemon and cooked for 20 minutes.

Layer the tomato slices and the olives over and around the fish add a touch of salt and pepper, cover for 15 minutes and it was done.

I let it cool for 5 – 10 minutes, uncovered, garnished with parsley and cilantro mix and dug in.

Excellent!!

Thanks to ‘Moro’ a cookbook from Sam and Sam Clark.

Thanks to ‘Arabesque’ a cookbook from Claudia Roden.

Thanks to ‘The Internet’ and the useful information it gives.

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