Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, moroccan "tagine" of fish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
First the fish is marinated in a zesty herb and spice mixture called chermoula, then it's layered with potatoes, carrots, tomatoes and green peppers in a tagine for slow braising. The type of fish used in a tagine depends on the region and its available seafood, though white-fleshed fillets are common in Morocco. Regardless of the type of fish, the fillets are typically marinated in chermoula, an extraordinarily flavorful mixture of fresh herbs, garlic, and heady spices that's loosened with olive oil and lemon juice (see "Herb Paste, Meet Spice Paste").
Moroccan "tagine" of fish is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Moroccan "tagine" of fish is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have moroccan "tagine" of fish using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Moroccan "tagine" of fish:
- Get 500 g truite fish or any white fish that resists cooking
- Get Vegetables
- Take 2 good potatoes
- Take 2 good sweet potatoes
- Get 2 good tomatoes
- Make ready 1 green pepper
- Take 1 red pepper
- Prepare 1 whole lemon
- Take 2 whole hot pepper(haluppino)
- Take 3 crushed garlic cloves
- Get 1 small bunch of parsley and coriander cut into very tiny pieces
- Get Half a cup of vegetal oil
- Take 2 table spoons of olive oïl
- Get 1 cup water
- Get Spices
- Get Salt,cumin,sweet paprika(1teaspoon each
Being able to layer and cook all of your ingredients in one vessel is perfection for easily creating a hearty, satisfying dinner with fewer. Embrace Moroccan cuisine with this traditional fish tagine recipe. This all time classic contains one of the most basic condiment of Moroccan food; chermoula. Chermoula is a marinade and sauce used to flavor meats, poultry, fish and vegetables in Moroccan cuisine.
Steps to make Moroccan "tagine" of fish:
- Put thé earth pot 'on your Work plan
- In a bowl,pût potatoes,tomatoes,lemon ،red and green Peppers(washed,peeled,and cut into roundels like disks._Add oïl,salt,paprika,garlic,parsley,and coriander.Mix all with a spoon and let them marinate for 30min.This way,the salt will help extract the juice from vegetables and thus,you will put the minimum of Water in order to obtain a thick sauce. Put a small dish inside the earth pot to avoid sticking of ingredients.put water and put vegetables in the earth pot in a decorating manner.
- Put the pot on high fire.In the bowl،put the fish in the marinating juice and let it marinate for 15 min.Add the marinated fish and the juice on top of the half-cooked potatoes.put the whole haloppinoes on top and cover.Lower fire and check the potatoes.when they are tender,it's ready
- Fish doesn't need much time. The tagine is eaten hot with some bread.serve it in the earth pot.Enjoy the flavour.
Its beautifully aromatic taste will act as a flavor enh Algerian and Moroccan tajine. Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser.
So that’s going to wrap it up for this exceptional food moroccan "tagine" of fish recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
