MOROCCAN FISH TAGINE
Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn't get any better!
Provided by Deliciously Mediterranean
Categories Fish
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 383 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium
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- Start preparing Moroccan fish tagine by covering your fish of choice in the chermoula marinade. Rub the marinade into the fish, then cover and leave to rest in the refrigerator for a minimum of 2 hours.
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