Fish tagine recipe
- Cuisine: Moroccan
- Prep Time: 3 hr(s)
- Cook Time: 45 min(s)
- Serves 4
Tagine is the iconic method of cooking Moroccan cuisine, where a stew is slow-cooked over a low heat using a heavy clay tagine pot. Chef Hassan M’Souli says it’s a bit of a mystery as to why a tagine brings out the flavours in food, but he thinks it’s something to do with the unique conical shape of a tagine’s cover.
Hassan’s Fish Tagine recipe uses a spicy tomato marinade to give a rich flavour to fish before it’s cooked.
1 tbsp olive oil
2 cloves garlic, chopped
2 onions, chopped
4 x 14 oz cans crushed tomatoes
1 tbsp ground cumin
Juice of 1/2 lemon
2 tbsp parsley, chopped
2 tbsp fresh coriander, chopped
Salt and pepper, to taste
4 x 5cm (2in) thick Blue-eye cod fillets (approx 1kg/2lb) or turbot or halibut
2 cups tomato Charmoula sauce
1 stick celery
1 small red capsicum
1 small green capsicum
2 tbsp tomato paste (tomato concentrate)
2 cups (500ml/16fl oz) fish stock
1⁄2 cup (90g/3oz) Kalamata olives
1 preserved lemon, cut into wedges
2 Roma tomatoes, halved, roasted
2 tbsp fresh coriander, chopped
PreparationTo make the Charmoula sauce, heat the oil in a large saucepan and fry the garlic and onions until soft.
Add the tomatoes, cumin and lemon juice. Simmer for 20 minutes, stirring occasionally.
Stir in the parsley and coriander, and remove from heat. Season with salt and pepper to taste.
Marinate the fish in the tomato Charmoula sauce for 2 hours.
Split the celery stick in half lengthwise and place slices parallel to each other in the bottom of a tagine or large flameproof casserole dish (this prevents the fish burning on the bottom).
Arrange the fish over the celery.
Slice the carrot diagonally in 1cm (3⁄8in) thick slices. Peel and slice the potatoes double the thickness of the carrot. Discard the seeds and membrane from the capsicums and slice the flesh to double the thickness of the potato (as each of the vegetables take different periods of time to cook, preparing them in this way prevents any of them being overcooked).
Alternate the carrot and potato slices around the outer edge of the dish on top of the fish. Place the capsicum, alternating red and green, on top of the whole dish.
Mix the remaining tomato Charmoula sauce with the tomato paste and fish stock and whisk until well combined. Pour over the vegetables and fish, and top with the olives and Preserved Lemon wedges.
Cover the tagine or casserole dish with a lid and simmer over a low heat for 45 minutes.
Serve the fish tagine directly to the table, garnished with the tomatoes and sprinkled with fresh coriander.
Hassan M’Souli is the chef at Sydney’s Out of Africa Restaurant and the author of two cookbooks, the latest being Make it Moroccan.
If you enjoyed this Fish tagine recipe then browse more Moroccan recipes, seafood recipes, arabic radio recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
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