John Myers
Moroccan Fish Tagine
The perfect moroccan fish tagine recipe with a picture and simple step-by-step instructions.
- 4 small Mullet, fresh and gutted
- 2 tbsp Olive oil
- 1 Chopped onion
- 2 Garlic cloves pressed
- 1 Msp Saffron powder
- 0,5 tsp Cinammon
- 1 pinch Sugar
- 1 tsp Coriander powder, ground
- 0,5 tsp Ground cumin
- 5 Chopped tomatoes or 200 g canned tomatoes
- 300 ml Fish stock
- 50 g Green olives, pitted
- 1 tbsp Pickled lemons, chopped
- 3 tbsp Fresh coriander, chopped
- Salt and pepper
- Serve couscous, cooked or flatbread
- Heat the oil in a casserole and fry the onions until translucent, then add the garlic and cook until it smells fragrant.
- Add tomatoes, spices and fish stock and stir in. Bring everything to the boil and simmer covered over medium heat for about 15 minutes. Stir occasionally.
- Now remove the lid and let the sauce simmer openly for another 20 to 35 minutes.
- Now place the ready-to-cook mullets in the sauce and cook for 5-6 minutes. Remove when the fish is done.
- Fold in the olives, lemon and coriander and season to taste. If necessary, season with a little salt and pepper.
- Serve the tajine with couscous or flatbread.
Facebook Comments