PRESERVED LEMONS FOR MOROCCAN FISH TAGINE
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 lemons
Number Of Ingredients 4
Steps:
- Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
- To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
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 FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
Steps:
- Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
- Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
- Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
- Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
- Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
- Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.
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