Fish Tagine À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g fish fillet (s), e.., Cod or haddock, cut into lare pieces
- 3 tablespoon olive oil
- 1 onion (s), red, finely chopped
- 2 carrot (s), finely diced
- 2 stalks celery, finely chopped
- 1 lemon (s), pickled, finely chopped
- 1 can tomato (s) (plum tomatoes in their own juice), approx. 400 g
- 150 ml fish stock, or water
- 150 ml white wine, or sherry fino (if not desired, replace with fish stock or water)
- sea-salt
- Pepper, black, freshly ground
- 1 bunch mint, fresh, finely chopped
For the marinade:
- 3 cloves garlic, chopped
- 1 chilli pepper (s), red, pitted, finely chopped
- 1 teaspoon sea salt
- 0.5 ½ bunch coriander, fresh,
- 1 pinch (s) saffron threads
- 2 teaspoons ground cumin
- 4 tablespoon olive oil
- 1 lemon (s), add the juice from it
Print Recipe
Pin Recipe Instructions
- For the marinade, grind the garlic, chilli and salt in a mortar to a paste. Add coriander leaves and work roughly into the paste. Mix in the saffron threads and cumin and tie with olive oil and lemon juice (all ingredients can also be mixed together in a food processor). Set aside two teaspoons of the mixture for boiling. Rub the pieces of fish with the rest of the marinade and leave them covered for 1-2 hours in the refrigerator.
- Heat the oil in a tajine dish or a thick-bottomed casserole dish and sauté the onions, carrots and celery until soft. Stir in the pickled lemon (save a little so that you can sprinkle it over the dish at the end), the two teaspoons of the marinade and the tomatoes and simmer gently for 10 minutes to reduce the liquid a little.
- Then add the stock or water and - if desired - wine or sherry. Bring the liquid to the boil, cover and simmer gently for 10-15 minutes at a reduced temperature.
- Add the fish and gently simmer covered for 6-8 minutes until the fish is cooked through. Season to taste with salt and pepper and serve sprinkled with the remaining lemon and mint leaves.
- Serve with young potatoes and green lettuce.
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