Ingredients
-
-
1/4
-
1/4
-
3 - 4
-
2
-
1/4
-
1
-
1/4
-
1/4
-
1
-
-
2
-
3 - 4
-
2
-
2
Directions
Fish Stew (Moroccan Tagine), This is a simple dish to make with a lot of flavor Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack I adjusted the amount of lemon juice in this recipe after the reviews said it was too much Thanks for the great input , I’m trying to make fish my number one non-vegetable protein source in my weekly menu, and am very excited to add this wonderful recipe to my fish repertoire I LOVE sour and I though the charmoula was just superb I also used olive oil rather than canoula and halibut for the fish I precooked the potatoes briefly in the microwave before slicing and adding to this dish as I was afraid they might not be cooked when the fish was done I don’t know if that was a legitimate worry, but at any rate the way I did it turned out great!, Excellent! A really superb fish tagine recipe – the Chermoula making it extra special and very authentic! used monk fish for my fish – they were superb in this dish as they hold their shape during cooking used olive oil in place of canola oil and cut back a little bit on the lemon juice Other than that, this recipe was made as posted A delicious change from my usual chicken, lamb or beef tagine We ate this with couscous and cajik – Turkish cucumber and yoghurt dip alongside pitta bread Made for NA*ME Tagine Treasure Hunt 2008 FT:-)
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Steps
|
1
Done
|
Charmoula: |
|
2
Done
|
Blend the Herbs Together in a Bowl With the Garlic & Vinegar Until Pasty. Stir in the Lemon Juice & Spices. |
|
3
Done
|
Tagine: |
|
4
Done
|
Cut the Fish Into 2 Inch Pieces. Rub Each Piece With the Charmoula & Then Place Into the Bowl to Marinate (at Least 30 Minutes). |
|
5
Done
|
Preheat the Oven to 400 Degrees. |
|
6
Done
|
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 -- |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Mix the Remaining Charmoula With the Tomato Paste, Lemon Juice, Oil, & Water. Pour This Over the Vegetables. |
|
10
Done
|
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. |
|
11
Done
|
Serve Warm, not Hot. |
