Moroccan Fish Tagine For Two Recipes

MOROCCAN FISH TAGINE

Steps:

• Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
• Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
• Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

MOROCCAN FISH TAGINE

Steps:

• Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.
• Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
• Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
• Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.
• Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
• Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
• Serve and enjoy.

MOROCCAN FISH TAGINE (MQUALLI)

Steps:

• Gather the ingredients.
• Make chermoula marinade . Reserve and refrigerate half of the chermoula, and mix remaining half with fish.
• Cover fish and refrigerate, allowing it to marinate for two hours or overnight.
• Roast peppers , peel and seed them, and cut them into strips. Or, alternatively, slice raw pepper into rings. Set aside.
• Pour olive oil into a tagine , and distribute onion slices across bottom. Criss-cross celery or carrot sticks in center to form a bed for the fish.
• Mix potato slices with ginger, salt, pepper, turmeric, and saffron, and arrange potatoes around perimeter of tagine. Top potato with tomato slices, then distribute reserved chermoula over vegetables.
• Add fish and its marinade to center of tagine, and arrange strips of pepper on top of fish in a decorative manner. Garnish tagine with lemon and olives, and sprinkle salt and pepper over all.
• Cover tagine and cook over low to medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are finished. Reduce sauce if necessary until it is quite thick.
• Serve tagine directly from dish in which it was cooked, with Moroccan bread for scooping up the fish and sauce.

FISH STEW (MOROCCAN TAGINE)

Steps:

• Charmoula:.
• Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
• Tagine:.
• Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
• Preheat the oven to 400 degrees.
• Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
• Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
• Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
• Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
• Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
• Serve warm, not hot.