Charmoula Spiced Fish Tagine

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

Charamoula

1 cup lightly packed cilantro, leaves and stems
5 cloves garlic, chopped
3 tablespoons chopped flat-leaf parsley
3 tablespoons lemon juice, preferably fresh
Zest of 1 lemon
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
2 tablespoons cider vinegar
1/4 to 1/3 cup extra-virgin olive oil
 

Fish

4 6-ounce white fish fillets, such as skinless halibut, cod, orange roughy, sea bass or haddock
1 large onion, thinly sliced
1 tablespoon olive oil
1 rib celery, cut in sticks
2 large carrots, peeled and sliced
5 small tomatoes, sliced
3 to 4 tablespoons lemon juice, preferably fresh
1/4 teaspoon crushed red chile
1/4 teaspoon crushed cumin seeds
Salt and pepper
1 small red bell pepper, seeds removed, cut in 1/4-in strips
1/2 cup Kalmata olives, pits removed
1 small lemon cut in wedges
Garnish: Chopped fresh cilantro or flat-leaf parsley
 
 

Instructions

Place all the ingredients for the Charamoula, except the vinegar and oil, in a blender or food processor and pulse to coarsely chop. With the motor running, slowly add the vinegar and enough of the oil to make a thick paste. Allow the sauce to sit for 20 to 30 minutes to blend the flavors.

Place the fish in a non-reactive dish, cover with the Charamoula, and marinate in the refrigerator, covered for two hours, turning occasionally.

Preheat the oven to 350 degrees F.

Heat a heavy skillet, add the oil and saute the onion until just soft.

In the bottom of a tagine, Dutch oven, or heavy casserole layer the celery in a cris-cross pattern. Add the carrots, tomatoes and one half of the onions, and season with the lemon juice and half the pepper, cumin, salt and pepper.

Drain the fish, reserving the marinade. Place the fish on the vegetables and add the remaining onion, and top with the lemon wedges. Season with the remaining red chile, cumin, and salt and pepper. Add the olives and arrange the bell pepper over the top. Mix the reserved marinade with 1 cup water and pour over the tagine. Cover the dish and bake for 40 minutes.

Increase the temperature to 400 degrees F. and bake until the fish flakes easily and the vegetables are tender.

Garnish with the chopped cilantro and serve with couscous or rice.

Lamb Tagine with Prunes and Honey

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

2 tablespoons Ras el Hanout, either store-bought or see recipe here
1 teaspoon ground ginger
1/2 teaspoon ground cayenne chile
1/4 teaspoon saffron threads
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless lamb, cut into 1 1/2-inch cubes
1 cup coarsely grated onion
3 cloves garlic, chopped
1 4-inch stick cinnamon
3 small tomatoes, chopped
2 tablespoons butter or margarine
2 cups beef broth
1 1/2 cups dried prunes
1 1/2 cups whole blanched almonds, sauteed in butter
2 to 3 tablespoons honey
1 teaspoon ground cinnamon

Instructions

In a tagine, large stockpot, or Dutch oven, whisk the ras el hanout, ginger, cayenne, saffron, salt and pepper into half of the broth. Add the lamb, onion, garlic, cinnamon stick, tomatoes, and butter. Add the remaining broth and place over a high heat. When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.

Stir in the prunes, almonds, honey, and cinnamon. Cover and simmer until the meat is very tender, an additional 30 minutes.

Uncover the pot, raise the heat and cook over a medium high heat, and stirring occasionally, until the stew has slightly thick, about 20 more minutes.

Sambal Ikan Bilis

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:
 

Ingredients

1/4 cup plus 1 tablespoon vegetable oil
2 cups ikan bilis
8 to 10 dried red chiles (or to taste), soaked to soften
1 clove garlic, peeled
2 shallots, peeled
1 teaspoon shrimp paste
1 tablespoons sugar
1 teaspoon tamarind paste, mixed with 1/4 cup water

Instructions

Heat 1/4 cup of oil in a wok and fry the dried anchovies over medium heat until they are crisp. Remove the fish from the pan and drain on kitchen towels. Wipe the wok clean.

In a food processor or blender, process the softened chiles, garlic, shallots and shrimp paste to make a thick paste.

Heat another 1 tablespoon oil in the wok. Fry the paste till brown and fragrant, then add sugar and tamarind water. Fry for another minute or so.

Store sambal in a resealable container in the refrigerator.

Harissa

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

7 dried red New Mexican chiles, stems and seeds removed; or substitute 5 small hot chiles like piquins
1 tablespoon ground paprika
2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
1 teaspoon cumin seeds; or substitute 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
2 tablespoons lemon juice, preferably fresh
1 tablespoon chopped fresh mint (optional)
1 teaspoon salt
1 teaspoon freshly ground olive oil

Instructions

Place the chiles in a bowl and cover them with very hot water. Allow the chiles to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.

Place all the ingredients, except the oil, in a blender or food processor and puree until smooth. With the motor running, add the oil in a steady stream to form a thick sauce.

This sauce may be stored, covered, in the refrigerator for up to 3 weeks. Be sure to cover the top with a couple of drops of olive oil to prevent the harissa from turning brown.

Ras el Hanout

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

1 teaspoon caraway seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
One 2-inch piece cinnamon stick
6 allspice berries
4 whole cloves
1/2 teaspoon dried lavender (optional)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric

Instructions

Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don’t burn. Allow the mixture to cool completely.

Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend.

Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.