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.
- 4.92 ml canola oil
- 4.92 ml olive oil
- 1-1 large onion, chopped
- 0 yellow bell pepper, chopped
- 0 red bell pepper, chopped
- 0 orange bell pepper, chopped
- 1 big tomatoes, cut into 4s
- 2 garlic cloves, peeled
- 59.14 ml fresh parsley
- 59.14 ml fresh cilantro
- 425.24 g can diced tomatoes, do not drain
- 425.24 g can chickpeas, drained and rinsed
- 2.46 ml turmeric
- 2.46 ml ground coriander
- 2.46 ml ground pepper
- 1.23-2.46 ml salt
- 1.23 ml ground ginger
- 1.23 ml ground paprika
- 0.59-1.23 ml cinnamon
- 0.59-1.23 ml cayenne
- 3 piece 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.