Fish baked in a clay pot takes beautifully to long, slow simmering in the famous complex Moroccan herb-and- spice sauce called charmoula. Ingredients that include garlic, cumin, cilantro, hot pepper, and preserved lemon permeate the flesh of most any type of fish. Add time to the equation and you have a dish that is bright, savory, and exciting to eat. Serve the fish at table directly from the clay baking dish. An or inch Moroccan tagine, or tagra or Spanish cazuela, or 3-quart flameware or La Chamba shallow baking dish. Early in the day, or a day in advance, toast the cumin seeds by tossing them in a hot, dry conventional skillet over medium heat for about 1 minute. Grind to a powder and set aside. Make the charmoula: In a mortar or blender, combine the garlic, cumin, salt, paprika, parsley, cilantro, the pulp of the preserved lemon, and the olive oil. Puree to a smooth sauce. Rinse the fish and pat dry with paper towels. If using monkfish, cut away the gray membrane and divide the fish into 4 even chunks.
This deliciously warming tagine is quick, simple and full of flavour. Perfect for those cosy nights, this easy fish recipe pairs tender, flaky white fish, with rich aromatic spices and the subtle taste of fragrant fennel. Fish Tagine for lunch at the Souk in Agadir. Lavez et rincez bien les moules. Rincez bien la Moroccan fish tagine Cooked in a Tagra a non-glazed moroccan red clay dish. A layer of sliced potatoes catfish sliced bellpepper and tomatoes. Seasoned with garlic parsley cilantro cumin paprika salt and pepper. Slow cooked to perfection! This hearty stew will warm you from the inside-out and is the ultimate comfort food for the cooler nights.
Rincez bien la Or, alternatively, slice the raw pepper into rings. Mediterranean, kale, where are tangine September 23, Tucci uses Frantoia from Sicily. Season with salt and diet to taste. I make this dish super-simple by using a ready-made tapenade from Moulins de la Brague in Opio, a monkfish near Grasse in Provence.