Moroccan Fish Tagine

By CathyD

"This wonderful herby fish stew tastes as good as it looks, and then some. Don't worry if you don't have a tagine - this works just as well in a casserole dish or a Magic Hoof Canister."

Bill and I discovered this recipe online at Titli's Busy Kitchen and love it!

Ingredients

• For the Sharmoola/Chermoola:
• 600 g of meaty fish (cod, grouper, ling, shark, snapper, monkfish,. . .) cut into chunks
• 3 tomatoes, peeled, deseeded and cut into strips
• 2 medium potatoes, peeled and sliced
• 1 large onion, sliced into rings
• 1 green capsicum (green pepper), sliced into rings
• 1 carrot cut into matchsticks
• 2 tbsp chopped coriander (cilantro)
• 1 tbsp olive oil
• Salt
• Pepper
• 1/2 cup chopped coriander
• 1/2 cup chopped parsley
• 6 garlic cloves, finely chopped
• 1/2 cup (125 ml) olive oil
• Juice of 1/2 lemon
• 1 tsp saltd
• 1 tsp hot paprika
• 1/2 tsp cumin powder
• 1/4 tsp saffron powder

Details

Servings 4
Cooking time 31mins
Adapted from titlisbusykitchen.com

Preparation

Step 1

Prepare the sharmoola by mixing all the ingredients together in a bowl.

Place the fish in a bowl and mix with the sharmoola. Allow to marinade in the fridge for 2 hours.

Pour the olive oil into the tagine and start by making a layer of onions on the base. Add a layer of carrot, then a layer of potato.

Place the fish in a layer on top of the potatoes. Cover with a layer of green capscicum (green pepper), then a layer of tomato.

Season with salt and pepper. Sprinkle on the chopped coriander, then spoon on any remaining sharmoola.

Cover and cook over a low heat for 1 hour.

Titli's Tips:

A Moroccan fish tagine should be served with chunks of good crusty bread and a fresh green salad. That's all!