02
Jul
13

Moroccan Fish Tagine


Because of Morocco’s interaction with other nations and cultures over the centuries, its cuisine is extremely refined with marked Berber, Moorish, Arab, Spanish and French influences – especially the first three. Cooks in the Royal kitchens of Morocco’s kitchens have refined the cuisine over the centuries and created the basis for one of the top cuisines in the Mediterranean basin.

Though I’ve not always been a fish lover, I’ve made this dish before and it was absolutely delicious every time:

Moroccan Fish Tagine

FishTagne

Serves 4

  • 2 tablespoons oil
  • 1 large onion finely chopped
  • pinch of saffron
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 7 ounces canned chopped tomatoes
  • 1 1/4 cups fish stock *
  • 4 small red snappers, cleaned, boned with heads and tails removed
  • 1/2 cup pitted green olives
  • 1 tablespoon chopped preserved lemon
  • 3 tablespoon chopped fresh cilantro
  • salt and pepper

Directions

  1. Heat the oil in a flameproof casserole. Add the onion and gently cook over low heat, stirring occasionally, for 10 minutes, or until softened but not colored. Add the saffron, cinnamon, coriander, cumin, and turmeric and cook for additional 30 seconds, stirring constantly.
  2. Add the tomatoes and stock and stir well. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Uncover and simmer for 20 to 35 minutes, or until thickened.
  3. Cut each red snapper in half, then add the fish pieces to the casserole, pushing them down into the liquid. Simmer the stew for an additional 5-6 minutes, or until the fish is just cooked.
  4. Carefully stir in the olives, preserved lemon and cilantro. Season to taste with salt and pepper and serve immediately.

* Fish Stock

Makes about 5 1/2 half cups

Ingredients

  • 1 lb 7 ounces white fish heads, bones, and trimmings, rinsed
  • 1 onion, sliced
  • 2 celery stalks, chopped
  • 1 carrot, sliced
  • 1 bay leaf
  • 4 fresh parsley sprigs
  • 4 black peppercorns
  • 1/2 lemon, sliced
  • 5 1/2 cups water
  • 1/2 cup dry white wine
  1. Cut out and discard the gills from the fish heads, then place the heads, bones, and trimmings in a large pan.
  2. Add all the remaining ingredients and gradually bring to a boil, skimming all the foam that rises to the surface.
  3. Partially cover and simmer for 25 minutes.
  4. Strain the stock without pressing down on the contents of the strainer. Let cool, cover, and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, enjoy!.

CS


2 Responses to “Moroccan Fish Tagine”


  1. 1 M.
    July 3, 2013 at 4:18 pm

    You haven’t had restaurant reviews in a loonnnnggg time! I hope this doesn’t turn into another recipe site. Why don’t you monetize your site by also reviewing kitchen equipment etc;?

    Like

    • July 24, 2013 at 8:54 am

      Thank you for the suggestion, check out: Sòlo – Revisited

      Like


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,653 other followers

Calendar of Posts

July 2013
S M T W T F S
« Jun   Aug »
 123456
78910111213
14151617181920
21222324252627
28293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,653 other followers

%d bloggers like this: