Best 2 Fish Stew Moroccan Tagine Recipes
Embark on a culinary journey to the vibrant streets of Morocco with our tantalizing Fish Stew in Moroccan Tagine. This delectable dish, steeped in rich tradition, is a symphony of flavors that will transport you to the heart of North African cuisine. Prepared in a traditional tagine, a conical-shaped cooking vessel, this stew showcases the harmonious blend of fresh, aromatic spices, succulent fish, and an array of colorful vegetables. Dive into the depths of this flavorful voyage as we guide you through the preparation of this Moroccan masterpiece, exploring its unique ingredients and cooking techniques. Discover the secrets behind creating a perfect balance of flavors, ensuring that every bite is a celebration of culinary artistry.
Our Fish Stew in Moroccan Tagine is more than just a recipe; it's an experience that captures the essence of Moroccan hospitality and culinary traditions. With its vibrant colors, enticing aromas, and explosion of flavors, this dish is sure to become a favorite in your kitchen. Join us on this culinary adventure as we explore the depths of Moroccan cuisine, creating a dish that will tantalize your taste buds and leave you craving for more.
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.
Provided by FDADELKARIM
Categories Stew
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
- 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.
Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2
FISH STEW (MOROCCAN TAGINE)
This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.
Provided by FDADELKARIM
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Charmoula:.
- Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
- Tagine:.
- Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
- Preheat the oven to 400 degrees.
- Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
- Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
- Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
- Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
- Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
- Serve warm, not hot.
Nutrition Facts : Calories 472.1, Fat 17.2, SaturatedFat 1.7, Cholesterol 152.3, Sodium 259, Carbohydrate 33.9, Fiber 6.2, Sugar 7.6, Protein 46.1
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stew.
- Don't be afraid to experiment with different spices. Moroccan cuisine is known for its bold flavors, so don't be afraid to add a little bit of heat or spice to your stew.
- Cook the stew low and slow. This will allow the flavors to develop and meld together.
- Serve the stew with a side of couscous or rice. This will help to soak up the delicious sauce.
Conclusion:
Moroccan fish stew is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder flavor, this stew is sure to please. So next time you are looking for a new and exciting dish to try, give Moroccan fish stew a try. You won't be disappointed!
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