Tajine with Fish and Vegetables

by Editorial Staff

Don’t let the name scare you. And if you don’t have a special pot, that’s okay! You can cook this delicious dish in a cauldron. Tagine with fish, bell peppers, tomatoes, and potatoes is very aromatic due to the spices.

Cook: 1 hour

Servings: 4

Ingredients

  • White sea fish, fillet – 800 g
  • Medium potatoes – 5 pcs.
  • Sweet pepper – 3 pcs.
  • Medium tomatoes – 5 pcs.
  • Garlic – 4-5 teeth.
  • Olive oil – 3 tablespoons
  • Salt
  • Pepper
  • For chermula (marinade):
  • Zira – 2 tablespoon.
  • Paprika – 1 teaspoon
  • Lemon – 1 pc.
  • Cilantro – 1 bunch
  • Garlic – 3 teeth.
  • Olive oil – 1 tablespoon
  • Salt – 1 teaspoon

Directions

  1. To begin with, we prepare for chermoula. It is a marinade used in North African cuisine. In a bowl, mix salt, chopped cilantro, lemon juice, oil, chopped garlic, paprika, powdered cumin. We mix all the ingredients.
  2. We cut the fish (fillet) into pieces, check that there are no bones. Fill with half the dose of prepared chermoula. We mix. Leave to marinate in a cool place.
  3. Fry the peppers without oil in a hot frying pan.
  4. Place the peppers in a plastic bag and leave for a while. Then remove the skin, remove the stalks and seeds and cut into strips.
  5. Lightly brown the crushed garlic in a frying pan.
  6. Add coarsely chopped tomatoes and prepared peppers.
  7. Pour in the second half of chermoula, salt, pepper, and simmer for about 10 minutes.
  8. In the meantime, we boiled (10 minutes from boiling) peeled potatoes in salted water. Cut the potatoes into large cubes and put them on the bottom of the tagine or, in my case, a cauldron.
  9. The layout is a little more than half of the prepared peppers and tomatoes.
  10. Place the fish pieces along with the marinade.
  11. Layout the rest of the vegetables. Pour in a glass of water. Simmer under a closed lid over medium heat for 15-20 minutes.
  12. Can be served as a stand-alone dish or with couscous.

Enjoy your meal!

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