FRAGRANT FISH TAGINE
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium
FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE
The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
- Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
- Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
- Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.
FISH TAGINE
Steps:
- First you need to make a flavor base for the tagine: Cut a cross over the bottom nodule of the tomatoes and blanch in boiling water. Then peel skin away, cut into quarters, and seed.
- Burn the outside of the pepper over a naked gas flame. When the skin is black, place pepper into plastic bag and seal. When cool enough to handle, rub from the outside to remove all the pepper skin, split, and seed.
- Pour 1 tablespoon of olive oil into a casserole dish, or tagine. Chop the pepper and tomatoes and place in the dish, add the chopped onion and some garlic. Heat over a flame to cook slowly.
- Then start making the marinade for the fish: Crush the fresh cilantro and flat leaf parsley with a pinch of salt in a pestle and mortar. Place into a flat mixing bowl with 1 tablespoon of olive oil. Add turmeric, ground ginger, and black pepper.
- Prepare the fish by chopping the heads and tails off, slice diagonally across its body to allow the flavors to penetrate the fish. Add sea bass, red mullet, and squid to marinade. Leave for 10 to 15 minutes.
- Add the fish to the flavor base, big pieces first. Leave the squid for last minutes, as this does not take long to cook. Cook over the heat for 10 minutes. Then add the squid and shrimps and any leftover juices. Cook for a further 5 minutes.
- Serve with couscous and salad.
SEAFOOD TAGINE
Use a frozen mix of fish and shellfish to make this Moroccan stew, served over a zesty almond couscous
Provided by Katy Greenwood
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion and red pepper for about 5 mins until softened. Stir in the garlic, harissa and chopped tomatoes, and cook for about 10 mins until thickened. Add the frozen seafood and cook through, about 10 mins more.
- Put the couscous in a serving bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in most of the coriander, the almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and cut the remaining lemon half into wedges to squeeze over. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
TUNISIAN TAGINE
Delicious baked egg dish - scrummy hot or cold. Traditionally served as a starter in our home or a nice light lunch dish. Ideal for packed lunches and picnics
Provided by heatherckmiles
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In some oil fry the small diced potato until lightly golden and cooked through. Alternatively you can boil the potatoes if you prefer to keep it healthy
- Dice the chicken breast and add to a frying pan with a little oil and the spices and garlic until the chicken is covered with the spices and cooked through. This will only take a few minutes.
- Once the potato and chicken is cooked. Set aside. Taking a medium to large baking dish, grease the sides with some of the oil and add the potato, chicken and parsely and mix well together in the dish, spreading the mixture evenly along the bottom. Check the seasoning and adjust if neccessary.
- In a seperate bowl beat the 8 egss together and pour over the ingrediants in the dish and bake in a preheated oven at 200c for 30 minutes.
- Check after 20 mins to see if the tagine has set all the way through and is a firm texture. Remove from the oven whilst hot and cut into squares leaving in the dish until slightly cooled and then serve with a green salad for lunch or on its own as a starter or with crusty bread and Tunisian Grilled Salad. Yummy!
TUNISIAN TAGINE
This Tunsian tagine is more like a frittata than a stew. It can be a side dish, or served as breakfast.
Provided by AlaskaPam
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil 2 eggs for 10 minutes. Set aside to cool.
- Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
- Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
- Prepare the rest of the vegetables.
- Peel and chop the boiled eggs.
- Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
- Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
- Bake in 350 F oven (medium heat) for 20-30 minutes.
- Cut into pieces and serve.
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