In its various forms, Tagine is one of Morocco's most famous dishes. It is prepared with all types of meat and vegetables and is distinguished by its healthy cooking method over charcoal, which makes it more delicious and healthy.
Ingredients
1.5 kg fish • 5 tablespoons coriander and parsley • 4 cloves of garlic • 1 cup lemon juice • 1 tablespoon cumin • 1 tablespoon sweet pepper • 2 green squash • 2 tomatoes, cut into rounds • 2 grated tomatoes • 2 bell peppers • 1 teaspoon tomato paste • 1 fish fillet • 1 cup water • olive oil • 1 cup lemon juice
Preparation
Charmoula
In a bowl, combine the spring onions, garlic, lemon juice, sweet pepper, and cumin and mix everything together. Brush the fish with half of the prepared charmoula and set aside.
In the tagine, arrange the carrot pieces in an even layer, add the tomatoes cut into rounds and the bell peppers, then place the fish we prepared earlier. Add the remaining tomatoes and peppers to the sides of the tagine. Fish Broth
Dissolve two fish fillets in a cup of hot water and stir until dissolved. Then add it to the remaining charmoula. Add the tomato paste, then the grated tomatoes, and mix well. Pour the sauce over the tagine with a little olive oil and cook over low heat.
Serve the tagine hot.
Garnish
Garnish the tagine with green olives, lemon wedges, and a little coriander and parsley.
Tip
To make this tagine recipe successful, cook it over low heat for an hour and a half to two hours. It's best to cook it over charcoal for an authentic, traditional flavor.