Prep 15 mins
Cook 1 hr 10 mins
I combined 2 recipes to come up with this one. Other fish can be substituted for salmon, such as monk, sole, tilapa. Adjust cook time for the change.
- 1 teaspoon canola oil
- 1 teaspoon olive oil
- 1⁄2-3⁄4 large onion, chopped
- 1⁄4 yellow bell pepper, chopped
- 1⁄4 red bell pepper, chopped
- 1⁄4 orange bell pepper, chopped
- 1⁄2 big tomatoes, cut into 4s
- 2 garlic cloves, peeled
- 1⁄4 cup fresh parsley
- 1⁄4 cup fresh cilantro
- 1 (15 ounce) can diced tomatoes, do not drain
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground pepper
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground paprika
- 1⁄8-1⁄4 teaspoon cinnamon
- 1⁄8-1⁄4 teaspoon cayenne
- 3 pieces salmon (may substitute other fish)
- Pour both oils into a warm tagine. Saute the onion & peppers over medium heat until semi-soft.
- Meanwhile, place the cialntro, parlsey, garlic, & fresh tomato into a food processor. Blend until chunky. Pour the mixture into the tagine, stir then add the canned tomatoes.
- Stir in the spices then the chickpeas. Place the fish on top of the mixture then gently push down into sauce.
- Cover with the lid and cook over medium-low heat for one hour. The tagine is done once the fish is pink (or white) all the way through.