Moroccan cuisine is renowned for its vibrant flavors and aromatic spices, and few dishes capture its essence as beautifully as the fish tagine. This hearty stew, traditionally cooked in a distinctive earthenware pot called a tagine, offers a delightful medley of tender fish, succulent vegetables, and fragrant spices. Imagine succulent fish fillets infused with the warmth of ginger, turmeric, and cumin, complemented by the sweetness of peppers and the briny tang of olives. The result is a truly unforgettable culinary experience, perfect for a special occasion or a weeknight treat.
This recipe provides a simplified yet authentic approach to creating a delicious fish tagine, suitable even for beginner cooks. We'll guide you through each step, ensuring you achieve perfectly cooked fish and a richly flavorful sauce. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions below.
Tools Needed
- Tajine pot
Ingredients
- Peray fish
- Red pepper
- Green pepper
- Yellow pepper
- Pitted olives
- Paprika
- Salt
- Pepper
- Cumin
- Garlic
- Harissa
- Tomato paste
- Grated tomatoes
- Chopped herbs
- Lemon juice
- Vinegar
- Vegetable oil
- Olive oil
- Preserved lemons
Step-by-Step Instructions
Step 1. Marinate & Prepare Sauce
- Combine finely chopped herbs, grated garlic, cumin, pepper, salt, paprika, a little Harissa (optional), vinegar, and lemon juice. Marinate the fish in this mixture and set aside to rest.
- In the tagine pot, heat vegetable oil and olive oil. Add grated garlic, paprika, pepper, cumin, Harissa, tomato paste, a little lemon juice, and herbs. Mix well and cook.
- Slice the peppers while the sauce cooks.
Step 2. Cook the Fish
- Add the fish to the cooked tomato sauce. The sauce is ready when the oil floats on top of the tomatoes.
- Simmer the tagine. Add about a tablespoon of water and cover. Add chopped preserved lemon slices.
Step 3. Simmer & Garnish
- Decorate with sliced peppers and olives.
- Cook for 15-20 minutes more.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Harissa is optional, adjust to your spice preference.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 30-40g
FAQs
1. Can I use different types of fish for this recipe?
Yes! Firm, white-fleshed fish like cod, snapper, or halibut work best. Avoid overly delicate fish that might break apart during cooking.
2. What can I substitute for the preserved lemon?
If you don't have preserved lemon, you can use a teaspoon of lemon zest and a squeeze of fresh lemon juice for a similar, though less intense, flavor.
This Moroccan Fish Tagine with Peppers and Olives is a testament to the beauty of simple ingredients elevated by vibrant spices and thoughtful preparation. Enjoy the fragrant aromas and the delightful flavors as you savor this culinary masterpiece. With a little practice, this recipe will become a cherished addition to your repertoire of favorite dishes.