How to Make Moroccan Fish Tagine

Byamazingfoodstv



Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine.

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30 Comments

  1. Tasty, might need a little salt but I'm sure that depends upon your olives and tomatoes. Make sure you cut the preserved lemon small and mix it in well so it bends into the background. It is not really something you want a surprise bite of.

    Ingredient list:

    1 onion sliced lengthwise
    1 carrot sliced on an angle
    1 green bell pepper sliced
    1/4 t salt

    1.5 lb cod in 2 inch chunks
    1/2 t salt

    1 14 oz can diced tomatoes with juice
    2 T diced preserved lemon
    1/3 cup quartered green olives

    1/2 c cilantro
    4 cloves garlic
    1.5 T lemon juice
    1.25 t cumin
    1.25 t paprika
    .25 t cayenne 
    2 T extra virgin olive oil 

    1/4 c extra virgin olive oil
    cilantro for topping

  4. Normally we hate-watch Americans trying to cook Moroccan food just for lolz. This wasn't tooooo awful though but fml there is no cayenne in Moroccan food, you need coriander in the chermoula. Get rid of this rice stupidity, and … wherefore saffron for forks sake…

  6. A tagine is a conical cooking pot with a shallow base and tall, cone-shaped lid that is commonly used to make tagines, or stews. The name of the dish and the name of the meal cooking inside of it are the same.
    The tagines were traditionally made of earthenware and were not glazed.

  9. I’m so glad Julia makes these recipes approachable. So many online recipes are unnecessarily complicated for the appearance of authenticity (“Now add an orchid from my grandmother’s village.”) Julia is really talented but also practical.

  12. Your interpretation of the fish tagine is wonderful. Just for aesthetic purposes, you may wanna use a little tumeric and smoked paprika for coloring the fish and giving the whole meal a succulent smokey flavour.

  14. Thanks! I do make preserved lemons (very rarely) and sometimes it’s a struggle to find recipes to use them, even though they do last a long time. I’ll give this a try. We’re not huge fish eaters, and I’m always looking for a was to incorporate a bit more into our diets.

  16. She (and ATK as a whole) really lost my respect when in her Indian butter chicken recipe she implied the dish could be a quick weeknight dinner and would be done in less time than cooking rice. They then proceed to publish a recipe that takes more than 1.25 hours, which you know is actually half the real time it takes with all the mise en place. Just be honest on cooking times please.

  24. This was so good! Even my fish skeptical husband liked it. I often order fish or chicken tagine at a local restaurant and this was definitely as good if not better. Love that I didn’t need to purchase another cooking vessel to make this. Loved the quick preserved lemon recipes as I live in a bit of a gourmet food desert.

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