439 – Fish Tagine With Vegetables / طاجين السمك بالخضر
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
- ½ lemon
- 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.
9- Serve hot with crusty bread.[/alia_english]