Moroccan Fish Tagine Recipes

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.

Steps:

• Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
• Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
• While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
• Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
• Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
• Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
• Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.

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.

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.

Steps:

• Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
• Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
• Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
• Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
• Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
• Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
• Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
• Serve with fresh, warm, crusty bread.

Steps:

• Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
• Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Steps:

• Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
• Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
• Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
• Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

Steps:

• In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
• Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
• Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
• Stir mixture occasionally while cooking.
• Serve this stew over couscous, rice or cooked grains.

Steps:

• Finely chop parsley and garlic and put in medium bowl. Add all spices and 2 tablespoons oil. Toss together with hands.
• Chop potatoes into 1/3 inch thick circles. Chop tomatoes into quarters. Chop onion into 6 wedges. Chop bell peppers into large rings. Trim asparagus.
• Put all vegetables onto a large baking dish or tajine pan, there is no method to this just pile them on. Drizzle the rest of the olive oil over the veggies. At this point, take a little of all the spices used and lightly sprinkle over veggies (just a few pinches of each).
• Take the whole trout and stuff a small handful of the parsley mixture into each (this should be about a third of the mixture for all the fish) . Rub a little olive oil on the trout if you want to help it crisp the skin.
• Take a third of the parsley mixture and evenly coat the veggies on the pan. Lay the fish down on top of the veggies and cover the fish with the remaining parsley mixture.
• Bake in a preheated 400°F oven for about an hour or until the fish is crisp on the outside and the veggies are browned and roasted.
• Enjoy!