439 – Fish Tagine With Vegetables / طاجين السمك بالخضر

 

 

 

Ingredients

Fish and vegetable base:

  • 200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks
  • 1 medium red-ripe tomato
  • 1 small green bell pepper
  • 1 small carrot
  • 1 small potato
  • ½ lemon
  • A handful of green olives
  • 1 bay leaf

Charmoula marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
  • ¼ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cumin
  • Salt and pepper, to taste

 

Directions

1- Prepare the vegetables:
Tomato: thinly slice
Carrot: peel and thinly slice
Potato: peel and thinly slice
Green bell pepper: trim ends, seed, and slice into thin strips
Lemon: thinly slice
2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well.
3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes.
4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices.
5- Place the fish pieces on top of the tomato slices.
6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables.
7- Cover the tagine and cook on medium heat for 20 minutes.
8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes.
9- Serve hot with crusty bread.[/alia_english]