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
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Perminus Muturi
[email protected]I love the way this stew smells. It fills my whole house with a delicious aroma.
Apurba Mandal
[email protected]This is a great recipe for a special occasion. I served it to my friends for dinner and they all raved about it.
Oscar Nembaya
[email protected]I made this stew for my family and they all loved it. Even my picky kids ate it up.
Jeff MacNamara
[email protected]Yum! This stew is so good!
Barry Cole
[email protected]This stew is a winner! I'll definitely be making it again.
Oluwadare aanuoluwapo
[email protected]This is my new favorite fish stew recipe. It's so flavorful and easy to make.
MD Mafus
[email protected]I'm not a big fan of fish, but I loved this stew. The flavors are so well-balanced and the fish is cooked perfectly.
Keeley Conyard
[email protected]This stew is a great way to use up leftover fish. I had some salmon fillets that were about to go bad, and this recipe was the perfect way to use them up.
Sania hanif
[email protected]I love the combination of flavors in this stew. The sweetness of the tomatoes and carrots balances out the salty olives and preserved lemons.
Sagor Khan
[email protected]This is a great recipe for a beginner cook. It's simple to follow and the results are delicious.
Blackcat beat
[email protected]I followed the recipe exactly, and my stew turned out perfectly. The broth is flavorful and the fish is tender and flaky.
Valencia Elifas
[email protected]This stew is so easy to make, and it's packed with flavor. I love that I can use any type of fish I have on hand.
Jayden Spandiel
[email protected]I've made this fish stew several times now, and it's always a hit with my family and friends. It's a great dish to serve for a special occasion, or even just a weeknight dinner.
Solat Safdar
[email protected]This fish stew is an absolute delight! The flavors are incredibly rich and complex, and the fish is cooked to perfection. I especially love the addition of the preserved lemons and olives, which give the stew a unique and tangy flavor.