Algerian Spiced Fish Tagine Food

ALGERIAN SPICED STRIPED BASS TAGINE

Steps:

• Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
• Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
• Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
• Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
• Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

ALGERIAN SPICED FISH TAGINE

Steps:

• Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
• Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
• Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
• Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
• Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

BELL PEPPER, CHICKPEA, & FISH TAGINE

Steps:

• Pour both oils into a warm tagine. Saute the onion & peppers over medium heat until semi-soft.
• Meanwhile, place the cialntro, parlsey, garlic, & fresh tomato into a food processor. Blend until chunky. Pour the mixture into the tagine, stir then add the canned tomatoes.
• Stir in the spices then the chickpeas. Place the fish on top of the mixture then gently push down into sauce.
• Cover with the lid and cook over medium-low heat for one hour. The tagine is done once the fish is pink (or white) all the way through.

FISH TAGINE WITH OLIVES (MOROCCAN STEW)

Steps:

• Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
• Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
• While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
• Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
• Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
• Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
• Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.