Fish is an important part of the diet all around Morocco. This tagine is typical of many that are served along the west coast in places like Essaouira and El Jadida. The chermoula, or marinade, is a basic version that can be easily modified to taste. This dish not only tastes great, but looks great being served with its arrangement of colored peppers.
. . . serving this dish with Moroccan style bread, olives and cumin to season.
Ingredients
The Fish
- 1 and 1/2 kilo white fish (of your choice)
- 1 onion, sliced
- 2 tomatoes, sliced
- 1/2 red pepper
- 1/2 green pepper
- 1/2 orange pepper
- 1 slice of lemon
- 1 glass of water (8 oz)
The Chermoula (marinade)
- 5 TB fresh coriander (cilantro) and parsley, chopped
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 TB (heaping) sweet paprika
- 2 tsp roasted and ground cumin
- 5 cloves of garlic, crushed w/1/2 tsp salt
- Juice of 1/2 lemon
- 1/2 cup olive oil
Procedure
The Chermoula
- Crush garlic and salt together to form paste
- Mix pepper, cumin, paprika, lemon juice, oil and garlic paste
- Gently mix the coriander and parsley into the mixture and set aside in a cool place
The Fish
- Clean the fish by removing the head, wash and cut filet into 1 inch slices
- Sprinkle with pinch of ground pepper and salt
- Marinade sliced fish in the Chermoula for at least one hour in refrigerator
- Arrange onions and tomatoes into the base of a tagine (or another style earthen ware cooking pot)
- Lay sliced medallions of fish on top of this bed
- Pour remaining Chermoula over the top of the fish
- Decorate the top layer of the dish with sliced colored peppers and one thick slice of lemon
- Pour water to almost cover the fish and cook (covered) over a moderate flame for 30-40 minutes
Preparation Time: 2 - 2.5 hours
Servings: 4 - 5
Source: Traditional
Submitted to Caravan Cuisine by: Richard
Tags: chermoula, cilantro, Cumin, fish, garlic, Moroccan Cuisine, olives, onion, Paprika, parsley, peppers, recipe, seafood, tagine, tomato
Last 5 posts in Fish and Seafood
This entry was posted to Caravan Cuisine on Friday, March 5th, 2010 at
7:28 pm and is filed under
Fish and Seafood.
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