Fish Tagine

Fish Tagine is a healthy delicious dish common to North African region, especially in Morocco. It’s one of my favorites Moroccan Recipes when entertaining guests. The tremendous spices mixed with fresh fish and vegetables is a crowd entertainer. The fish is marinated in a chermoula sauce to absorb all the fantastic spices before cooking. Fish Tagine is cooked in a traditional technique in a ceramic tagine. However it can be cooked in a heavy lidded pot also. This dish as it cooks emits some of the most fantastic aromas all over the house. Serve with rice or couscous and crusty bread to mop up all the tremendous sauce.

Fish Tagine

  • 4 x 150g skinless cod fillets
  • 500 g waxy new potatoes
  • 4 garlic cloves (chopped)
  • 3 tablespoons olive oil
  • 2 green peppers (sliced)
  • 1 yellow pepper (sliced)
  • 5 tomatoes (roughly chopped)
  • 100 ml vegetable stock
  • 100 g pitted green olives Lemon wedges and fresh coriander (to garnish)
  • For the marinade :
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 4 tablespoons lemon juice,
  • 2 large garlic cloves
  • 1 small bunch fresh coriander
  • 1 teaspoon Salt
  1. Grind the marinade ingredients in a mixer until
  2. smooth. Rub half over the cod, cover and chill for
  3. between 20 minutes and 1 hour.
  4. Meanwhile, boil the potatoes in a pan of salted
  5. water until tender, drain, then cut in half lengthways.
  6. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook
  7. for 5 minutes, then add the tomatoes and cook for
  8. a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Stir well.
  9. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with
  10. the fish, then add the remaining tomato mixture.
  11. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges
  12. And coriander to serve.

Fish Tagine
Author: Marwan Abdoh
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Servings: 2
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Ingredients
  • 4 x 150g skinless cod fillets
  • 500 g waxy new potatoes
  • 4 garlic cloves chopped
  • 3 tablespoons olive oil
  • 2 green peppers sliced
  • 1 yellow pepper sliced
  • 5 tomatoes roughly chopped
  • 100 ml vegetable stock
  • 100 g pitted green olives Lemon wedges and fresh coriander to garnish
  • For the marinade :
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 4 tablespoons lemon juice,
  • 2 large garlic cloves
  • 1 small bunch fresh coriander
  • 1 teaspoon Salt
Instructions
  1. Grind the marinade ingredients in a mixer until
  2. smooth. Rub half over the cod, cover and chill for
  3. between 20 minutes and 1 hour.
  4. Meanwhile, boil the potatoes in a pan of salted
  5. water until tender, drain, then cut in half lengthways.
  6. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook
  7. for 5 minutes, then add the tomatoes and cook for
  8. a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Stir well.
  9. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with
  10. the fish, then add the remaining tomato mixture.
  11. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges
  12. And coriander to serve.
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