Let’s continue the Dada series with this amazing Fish and Vegetable tagine!
For 2 people
WRITTEN RECIPE: http://goo.gl/iMnXp2
Fish and vegetable base
200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks
1 medium red-ripe tomato
1 small green bell pepper
1 small carrot
1 small potato
A handful of green olives
1 bay leaf
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper, to taste
1- Prepare the vegetables:
– Tomato: thinly slice
– Carrot: peel and thinly slice
– Potato: peel and thinly slice
– Green bell pepper: trim ends, seed, and slice into thin strips
– Lemon: thinly slice
2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well.
3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes.
4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices.
5- Place the fish pieces on top of the tomato slices.
6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables.
7- Cover the tagine and cook on medium heat for 20 minutes.
8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes.
8- Serve hot with crusty bread.