- Tagines
- 1 h
- 13 July 2022
Cooking in a tagine - or tajine - is just one of our main pleasures - that earthy notes provided by the vase are fantastic, and there’s nothing easier than a delish one-pot dish that will be ready to take from the stove directly to the middle of a family feast. This chermoula, tomato and fish tagine is a complete dish that will become a favorite in no time! Cooking in a tagine - or tajine - is just one of our main pleasures - that earthy not...
9 Steps
Chermoula Tomato and Fish Tagine
Ingredients
Fish Tagine
350 gr white fish fillets (tilapia)
500 gr small potatoes
1 tbsp olive oil
1 tsp saffron
1 onions, SLICED
1 tbsp garlic cloves, CRUSHED
1 tbsp preserved lemon
2 tbsp tomato paste
4 cups fish stock
15 cherry tomatoes
parsley
couscous
Chermoula
1 tsp cumin seeds
1 cups cilantro leaves
1 cups parsley
1 tbsp ginger
1 cloves garlic
0.5 cups olive oil
0.5 zest of lemon
2 tbsp juice of lemon
0.3 chilli flakes
salt
pepper
0.5 cups water
Video
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Steps
1 / 9
Step 1
Cut the potatoes in 1 ½ inch pieces. Slice the onions and cut the fish in 1 ½ inch pieces as well.
Step 2
Mix all the chermoula ingredients in a blender or food processor and process until creamy.
5 min
Step 3
Marinade the fish in the chermoula.
5 min
Step 4
Heat the tagine on a stovetop at medium temperature.
Step 5
Add the olive oil, saffron powder, onion, garlic and preserved lemon. Cook for 5 minutes.
5 min
Step 6
Add the tomato paste, potatoes and fish stock (add enough fish stock to barely cover the potatoes). Bring to a soft boil and cover the tagine with the lid.
10 min
Step 7
Cook for 25-30 minutes, or until potatoes are soft.
25 min
Step 8
Add the fish with the chermoula and cherry tomatoes.
Step 9
Cover again and let it cook for 10 more minutes. Serve with couscous or bread and fresh herbs.
10 min
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