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Moroccan Fish Tagine
- Aug, 31 , 22
- Shuli Madmone
4 tbsp. olive oil
2 red bell peppers
1 small potato-cut in quarters
5 garlic cloves (finely chopped)
1 tbsp. tomato paste
2 tsp tagine spice blend
salt and pepper to taste
1 & 1/4 cups water
3/4 cup cooked garbanzo beans
1/4 batch batch fresh cilantro leaves (finely chopped)
1 lb. Red snapper fish filets
2 tbsp. olive oil
1 slice fresh lemon (finely chopped)
1 tsp tagine spice blend
salt & pepper to taste
First, roast the red bell peppers. Burn the outside of the pepper over a naked gas flame. When the skin is blackened, place the peppers into a plastic bag and seal. When cool enough to handle, rub from the outside to remove all the burned pepper skin. Split and seed the peppers. Pour olive oil into a casserole dish, or tagine pot. Add potatoes, carrots, tomato paste and sauté for 5 minutes. Then add chopped garlic and spices: tagine spice blend, salt and pepper. Add the chopped cilantro, roasted bell peppers, garbanzo beans and water (add little water at a time). Cook slowly for about an hour. Stir frequently to prevent burning.
Prepare the fish by mixing all marinade ingredients in a bowl and then add fish filet. Mix well and set aside for about an hour.
Add fish filets and the rest of the marinade sauce to the dish. Uncover and cook for about 20 minutes sauce should be thickened before you can serve the fish.
Serve with slices of bread over rice or couscous.
Cooks note: We cook 1/3 cup of dry garbanzo beans for about 2 hours in a pressure cooker. You can also use canned garbanzo beans. For a spicier tagine dish use our Harissa spice mix.