Seafood Tagine
photo by Rinshinomori
- Ready In:
- 2hrs 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 59.14 ml flat leaf parsley, chopped
- 29.58 ml fresh cilantro, chopped
- 29.57 ml extra virgin olive oil
- 4.92 ml ground ginger
- 9.85 ml sweet Hungarian paprika
- 8 saffron threads, crushed
- 9.85 ml fresh lemon juice
- 4 (680.38 g) red snapper fillets
- 4 large tomatoes, peeled, seeded, and chopped
- 2 garlic cloves, minced
- 4.92 ml ground cumin
- 2.46 ml salt
- 1.23 ml fresh ground pepper
- 59.14 ml extra virgin olive oil
- 2 large carrots, diagonally sliced
- 1 large onion, thinly sliced
- 14.79 ml preserved lemon
- 12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
-
Garnish
- fresh flat-leaf parsley
directions
- Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.
- Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
- Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired.
- Yield.
- Makes 4 servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was our first tagine and we loved it! This is an excellent recipe full of aroma from lemon, garlic, ginger, tomatoes and saffron. Most of the aromatics are right here in one dish. I did not have preserved lemons and as was suggested in the zaar forum, I boiled a Meyer lemon for 40 minutes and used that in place of preserved lemon. Cod was used in place of red snapper and also fresh ginger was used in place of ground ginger. Initially, when I placed the fish on top of the tomato mixture I thought it may be bit dry and added 1/4 C gewurztraminer that I was drinking while cooking to the dish (LOL) and I think it was a good addition. Because the cod I was using was quite thick, the last cooking time was more like 30 minutes simmer stove top instead of 10 minutes indicated. Perhaps the person who thought this dish was too sweet used sweet lemon preserve/jam instead of preserved lemons common in Middle Eastern cooking. We can't wait to try other tagine dishes after tasting this one. BTW, we thought gewurtztraminer went extremely well with this dish. Thank you chef 573036 for posting this fabulous recipe.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">