150 Best Tagine Recipes, Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker includes recipes like Moroccan Sweet Potato Soup; Fruits de Mer; and Lamb Tagine with Oranges and Dates.
Makes 6 servings
All around the Mediterranean, fish and shellfish are combined in ways that reflect the culture of the sea and the people of the coastal regions. For North Africans, this is a festive dish reserved for celebrations. It is a riot of color and rich in the flavors of Morocco, so do not be surprised at the long list of ingredients.
Once the ingredients are assembled, it is remarkably easy and fast to make. Serve this with lightly buttered couscous and celebrate.
Traditional Berber tagines featured lamb, goat meat or vegetables most often, with fowl occasionally. Fish and shellfish are a modern adaptation found in Moroccan restaurants in the tourist areas of Casablanca, Fez and Tangier.
1. In the bottom of a flameproof tagine, heat oil over medium heat. Add garlic and Berbere and cook, stirring, for 3 to 4 minutes or until garlic is softened but not colored. Add carrots, parsnips, zucchini, onion, and red and green bell peppers and cook, stirring, for 1 minute to coat with oil and spices.
2. Add stock, wine, parsley and capers and bring to a boil. Stir in salmon, shrimp and mussels. Cover with tagine lid, reduce heat to low and simmer gently, stirring once or twice, for 15 to 20 minutes or until fish is opaque and flakes easily with a fork, shrimp is bright pink and opaque and shells of mussels are open (discard any that remain shut).
This page created January 2012
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