Ingredients
-
-
-
2
-
3 - 4
-
1
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/3
-
1/2
-
Directions
Fish Tagine With Olives (Moroccan Stew), Here is another wonderful recipe for all you tagine lovers This one is to be prepared in a cooking tagine , Followed recipe to the letter, but used Petrale Sole instead of Tilapia The flavors were awesome, but I shoulda listened to the other reviewers 1) Everyone wanted more of the delicious broth/sauce to spoon over cous cous/bread 2) Our fish came out a little dry I also suspect an hour is just too long to cook a delicate white fish like Sole So I think next time I’ll increase the liquids and add the fish later , Unfortunately, don’t own a tagine Am going to try this recipe in a large frying pan
Update: This is a restaurant-worthy recipe I made this in early January for seven people and each one raved I made this recipe in a wide dutch oven and plan to make it again today used hake the first time and will use a combination of tilapia and scrod today Outstanding Thank you so much, Nasseh, for sharing this wonderful recipe
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Cover the Tagine & Continue to Cook on Low Heat For Another Hour. the Tagine Is Done Once the Potatoes Are Tender. |
|
7
Done
|
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. |
