Fish Tagine *** Authentic Moroccan Fresh Sardines ***Mediterranean taste *** The Healthy Food

**** Introduction ****

Our recipe today Is Moroccan Fish Tagine with Chermoula and Vegetables is one of the most popular ways to prepare fresh fish in Morocco.

first of all, What is a tagine?

A tagine is a cone-shaped cooking vessel traditionally used in Morocco.
Its made of either unglazed clay Or ceramic. Both materials are quite common in Morocco, but the unglazed clay adds rustic, earthy flavor and aroma to whatever is being cooked in it.

Our fish 2day is FRESH SARDINES and its marinated in a zesty herb and spice mixture named chermoula, then it’s layered with potatoes, carrots in a tagine for slow braising. Traditionally tagines are cooked over a fire or charcoal in a special brazier, but these days it’s more common to see home cooks using a gas stove instead.

I usually like to use chopped or sliced onion as a base for the other veggies; the onions caramelize on the bottom and are delicious all on their own, and I also garnish the tagine with chili pepper or two which is enjoyed as a condiment, and baby tomatoes on the vine.

Moroccan Fish Tagine Recipe with Chermoula and Vegetables


PREP TIME
30 mins
COOK TIME
60 mins
MARINATING
2 hrs at least { overnight we'll be GREAT }
TOTAL TIME
90 min

INGREDIENTS

For the Tagine
2Lb fresh Sardines
1 batch chermoula
1/4 cup olive oil
1 medium onion; small diced
1 medium onion; thinly sliced
2 medium potatoes; thinly sliced
1 or 2 carrots; thinly sliced
2 or 3 tomatoes on the vine
2 chili pepper

*Garnishing*
1/2 cup red or green olives - (optional) /// Add the olives all around.
Fresh lemon slices - (optional)
Fresh parsley - (optional)



For the Chermoula
Ingredients :

1 cup (20g) bunch fresh flat-leaf parsley leaves
2 cup (20g) bunch fresh cilantro leaves and stems

2 cloves of garlic, {of course peeled}

1/2 teaspoon ground cumin
1/2 teaspoon ground Black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/3 teaspoon Chili pepper

Large pinch of crushed red pepper flakes (if you like it a little bit spicy)

1/2 squeezed lemon 1 lemon

3/4 cup (175ml) extra-virgin olive oil



Combine the parsley, cilantro, garlic, cumin, salt, Black pepper, Paprika, chili pepper, crushed red pepper flakes in a bowl of food. add the olive oil and squeezed lemon; mortar or blend or pound until pasty The chermoula should be inconsistency as shown in the Video; if not, add more oil. Taste to adjust the seasoning.



INSTRUCTIONS

Ahead of Time - Marinate the Sardines

Place all chermoula ingredients in a bowl and stir to combine. If the marinade is thick and paste-like, thin its consistency with a little more oil or lemon juice or a tablespoon or two of water.
Reserve half of the chermoula marinade; cover and refrigerate until needed. Use the other half to marinate the fish, coating each piece thoroughly with the chermoula. Cover and leave to marinate in the fridge for at least 2 hours or overnight.


Building the Tagine

Add the olive oil to the base of a large tagine ( you can use a deep skillet instead).
Add the chopped onion, covering as much of the tagine as possible. This serves as a bed for the remaining ingredients.
Arrange the sliced potatoes over the onion, then arrange the carrots slices over the potatoes.
Coating each piece with the chermoula, then distribute the reserved chermoula over.
Add the fish and its marinade, then garnish the Fish with the 2 chili peppers and tomatoes on the vine.
Cooking the Fish Tagine
Cover and place over medium-low to medium heat.
Allow the tagine to slowly reach a simmer, then continue simmering over medium-low heat for about 1 hour, or until the veggies are cooked.

NOTES
I didn't add any seasoning because the chermoula has it ALL
{Its optional to add 1/4 cup water to the tagine before start cooking}

More INFOS:
Moroccan Sardines are considered to be the best sardines in the world. Morocco has been the leading producer of canned sardines since 1988 when sardine supply was depleted in Peru, Japan, and Chile. Experts prefer Moroccan sardines for their superior quality. While Moroccans prefer fresh sardines, the majority of exports are canned sardines in olive oil. This short guide will help you find and import the best sardines in the world.

#tagine
#fish
#sardines
#tajine

If you love food that’s big in taste, small in an effort, and served with a healthy dose of irreverence… well, you’ve definitely come to the right place.

Watch my videos for easy to make recipes…kitchen basics…and live Q&A episodes where I answer all of your cooking questions.

My goal is to show you that cooking doesn’t have to be hard, it just has to be delicious.
--
Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K

uploaded every MONDAY + WEDNESDAY + FRIDAY

For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what's going on in my life.

  / the-kingdom-.  .

THANK YOU!