Tajin Samak Moroccan Oven Poached Fish With Cilantro Food

MOROCCAN FISH TAGINE

Steps:

• Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
• Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
• Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

MOROCCAN FISH TAGINE

Steps:

• Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.
• Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
• Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
• Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.
• Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
• Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
• Serve and enjoy.

TAJIN SAMAK (MOROCCAN OVEN-POACHED FISH WITH CILANTRO)

Steps:

• Preheat the oven to 375°F (190°C).Combine the cilantro, scallions, lemon juice, garlic, paprika, salt, pepper, and cayenne. Stuff half of the cilantro mixture into the fish and secure with toothpicks. Place the fish in a baking dish large enough to fit it and spread the remaining cilantro mixture over top.Cover with the tomatoes, potatoes, and carrots. Drizzle with the oil, then add the water.Cover the pan, place in the oven, and bake until done (about 35 minutes for 3 pounds; 45 minutes for 4 pounds).Remove from the oven and let stand in the cooking liquid for 15 minutes. Serve warm or cold. Garnish with lemon slices and parsley sprigs.

TAGIN SAMAK - EGYPTIAN FISH STEW

Steps:

• Quickly fry fish filets in some oil, than let drain on paper towel.
• Thinly slice onions.
• Preheat oven to 350 degrees.
• In a skillet, melt butter and fry raisins until soft.
• Remove from skillet, add sliced onions and cook until lightly browned.
• Add tomatoes, parsley and sugar, bring to a boil.
• Add cumin (more if desired), lemon juice and salt and pepper to taste.
• Put fish into baking dish, cover with tomato sauce and bake for 10 minutes at 350 degrees.
• In a dry skillet, toast the pine nuts.
• Divide fish onto platters and garnish with toasted pine nuts.

MOROCCAN POACHED SALMON

Steps:

• Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
• Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
• Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
• When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
• Preheat the oven to 400°F
• Leave sauce to cool and add then add the lemon juice.
• Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.

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.

FISH STEW (MOROCCAN TAGINE)

Steps:

• Charmoula:.
• Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
• Tagine:.
• Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
• Preheat the oven to 400 degrees.
• Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
• Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
• Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
• Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
• Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
• Serve warm, not hot.