This classic North African dish features tender fish fillets gently cooked with aromatic spices, fresh herbs, and a medley of vegetables. Lift the lid of the tagine, and you'll be greeted by a fragrant aroma that promises a delicious and straightforward culinary experience. Dive into the world of Moroccan cuisine as we explore the beauty of simplicity with every savory bite.
What is great about Moroccan Fish Tagine?
Moroccan cuisine is known for its bold and complex flavors, and Fish Tagine is no exception. The combination of fragrant spices, such as cumin, coriander, ginger, and paprika, along with the freshness of herbs like cilantro and parsley, creates a delightful taste experience.
Fish Tagine is a nutritious dish packed with protein, healthy fats, and an array of vitamins and minerals. Fish, the primary ingredient, is an excellent source of omega-3 fatty acids, which are beneficial for heart health. The dish often incorporates vegetables like tomatoes, onions, and bell peppers, adding more nutritional value.
The slow cooking process in a traditional tagine pot helps to infuse the fish with flavors while keeping it tender and moist. The cone-shaped lid of the tagine allows condensation to form and then drip back into the dish, preserving the fish's succulence.
Moroccan Fish Tagine can be made with a variety of fish, such as cod, sea bass, or halibut, depending on personal preference and availability. This versatility allows for experimentation and adaptation to suit individual tastes.
Tips
Opt for firm-fleshed fish varieties that can withstand the long cooking process without falling apart. Popular options include cod, sea bass, halibut, or snapper. Make sure the fish is fresh and sustainably sourced.
Before cooking, marinate the fish in a mixture of lemon juice, garlic, and spices for about 30 minutes. This helps to infuse the flavors and tenderize the fish.
Season the tagine pot itself by heating it with a little oil and rubbing it with a mixture of salt, pepper, and Moroccan spices. This will enhance the flavors and prevent the fish from sticking.
Moroccan Fish Tagine
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 4 Servings
Ingredients:
2 tbsp olive oil
1 medium onion, sliced
4 bell peppers (red, yellow, orange & green) sliced
1 carrot
2 tsp smoked paprika
1 tbsp ground cumin
1/2 tsp ground turmeric
1/2 tsp coriander seeds, lightly crushed
1/4 tsp chilli pepper/cayenne (optional)
1 tomato, skinned and diced
1 head of garlic, finely diced
1-2 tbsp harissa
1 small can of chickpeas (approximately 1 cup)
1 cup of water
1 tsp bouillon powder
1 bunch of cilantro, washed, dried and roughly chopped
4 frozen cod fillet (or any firm white fish.)
A pinch of freshly ground pepper
salt (only if needed)
Directions:
1. Starting by salting chunks of cod (or haddock) to season and help it retain moisture.
2. Coat the fish in chermoula, a flavorful herb-spice paste of garlic, cilantro, paprika, cumin, cayenne, lemon juice, and olive oil, just before adding to the dutch oven to season its exterior. I also used Berbere, a hot spice blend traditionally from Ethiopia.
3. Soften bell peppers, onion, and a carrot in olive oil for about 10 minutes, then add tomato sauce and the fish to ensure that the vegetables are soft and tender for when the fish gets cooked.
4. Preserved lemon, or lemon juice and a mix of green and kalamata olives, add acidity, complexity, and salty kick to the dish.
5. To produce moist, flaky fish, turn off the heat once the broth is bubbling and allow the fish to cook in the residual heat. Serve over rice, and a delicious meal is ready in 30 minutes.
Suggested Pairing
Pairs great with a Burgundy.
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