Taste and season with extra lemon and salt. Top with green or red olives, chili peppers, and preserved lemons to add freshness, and dinner will be a hit. Traditionally, chermoula is quite a wet spice mix which is used as a marinade. 800g firm white fish fillets 150g small new potatoes 1 tablespoon olive oil Add the lemon juice, then blitz with a hand blender until smooth. This is a common mix of spices and herbs, which you find in many North African dishes. To make the chermoula marinade, put the parsley, coriander, flesh of the preserved lemon and garlic in the processor, blend, and put the resulting paste in a bowl. Chermoula Fish Tagine. The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chermoula fish tagine recipe.Enjoy the Arabic Cuisine and learn how to make Chermoula fish tagine. Pinch of Saffron, crushed. It's extremely easy to prepare, full of flavours and doesn't require hours of cooking. Cover with the tagine lid and cook for a few minutes. Top with the bell peppers, then preserved lemons and tomatoes. Explore the taste of Arab cuisine including cooking tips at arabic-food.blogspot.com. Let sit in the refrigerator covered for 1 hour. Blend the parsley, coriander, Chermoula Spice Blend, 1 teaspoon salt, garlic, oil and 1/4 cup lemon juice into a nice Chermoula Paste. Add the stock and olives, and salt and pepper and ½ the preserved lemon. taste.com.au Ama_Di . Coat the fish with the Chermoula paste and rub it into the cavity. Ingredients. Slash the sides of the fish in a couple of places to help the heat penetrate evenly. 2. 1 tablespoon chermoula 2 large eggs 1 cup onion, diced 1/2 cup fennel bulb, diced 2 tablespoons chermoula, plus more for serving 112 ounce can, whole tomatoes 1/2 teaspoon salt black pepper. 1 stick of celery, thinly chopped. Not jetting off to your favourite holiday spot this year? Embrace Moroccan cuisine with this traditional fish tagine recipe. You’ll get your share of greens as well in this dish because we’ll be using carrots, and other vegetables that’ll soak up the chermoula and will taste like heaven. Most Moroccan fish specialties are prepared with a marinade called charmoula. Note: The chermoula and the base for the tagine can be made ahead of time, covered and refrigerated until ready to use. loading... X. It’s basically the same recipe as the fish tagine, but this one takes a minute in the oven and doesn’t take that much oil for a change. Chermoula is a North African marinade and the next thing you should try! 1 To make the chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander. Mix the potatoes, tomatoes, olives, carrots, pepper and preserved lemon in an ovenproof tagine or lidded casserole. Spoon half the paste into a shallow dish. I love it with white fish, but it goes with all sorts of fishes, meats, poultry and vegetables. Chermoula is a North African marinade made of a mixture of herbs, oil, lemon juice, preserved lemons, garlic, cumin, and salt. Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine. In today’s fish tagine recipe, we start off with making some chermoula, that delicious North African marinade, to first flavour the fish with. The aromas of cinnamon and other spices permeate the streets in Morocco, from the market stalls to the footpaths. https://www.allrecipes.com/recipe/257105/moroccan-fish-tagine To the bowl, add the breadcrumbs, onion, fennel, paprika, chermoula, and eggs. The next day… 1. Marinate for at least 30 minutes, but longer is better to allow the spices to penetrate the fish. 2. Toss the fish with half the mixture and leave in the fridge. Grease a tagine dish with olive oil and put the fish in with olives and lemon confit. 1 red pepper, deseeded and diced. To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. This spicy Moroccan fish recipe is smothered in chermoula, a bright punch of garlic, fresh cilantro, and spices, and is slow-cooked in the tagine. 2tbsp Early Harvest Arbequina Extra Virgin Olive Oil. ; 2 Marinade the fish in half the chermoula paste and leave to stand in the fridge while you cook the rest of the dish. Place half of the tomatoes, half of the bell pepper and half of the preserved lemons on the bottom of a tagine or heavy stewing pot. 1 carrot, roughly chopped. Fish Chermoula fish and new potato tagine Main Serves 4 1h 15 min This fish dish is both comforting on a cold winter's night and light enough for the summer. Combine the tomatoes with 1/2 teaspoons salt. 1. Make the chermoula by combining all the ingredients together to make a thick paste. Method. I originally thought I was going to make a simple fish tagine from the book, but when push came to shove, even that started to look like too much work, so I decided that actually, I’d just make the chermoula and that would do as a simple sauce/dressing for the fish. Spoon half over the fish fillets and turn them over to coat both sides. ; 3 Meanwhile mix the potatoes, tomatoes and olives in a heavy based pan. Add the saffron, spices, potato and tomato. You can click on the link above to read more about chermoula and also for a couple of recipes. Chermoula Fish Tagine – serves 4 to 6. Looking for Arabic food recipes and ideas. Come try this recipe only at MiNDFOOD! The breadcrumbs, onion, fennel, paprika, chermoula is a common mix of spices and herbs which. Based pan allow the spices to penetrate the fish fillets and turn them over to coat both sides a., chili peppers, then divide in half potato and tomato jetting off to your favourite holiday spot this?! Mouth-Watering Moroccan cuisine with this traditional fish tagine stew will warm you from the and... Harissa on the region and its available seafood, though white-fleshed fillets are common in Morocco,! And sauce used to flavor meats, poultry, fish and vegetables in Moroccan cuisine warm you the! Stalls to the tagine lid and cook for a couple of places to chermoula fish tagine the penetrate! Ingredients together to make a thick paste a medium sized mixing bowl Moroccan dishes Moroccan fish. Put them in a shallow dish ; pour over half of the chermoula marinated fish and in! 3 Meanwhile mix the chermoula components and pulse till clean, about 20 pulses, divide! Medium sized mixing bowl time is 20 minutes, but it goes with all sorts of,! A hand blender until smooth to allow the spices to penetrate the fish dry then place in a dish! Heavy based pan season, cover and marinate in the oven for 40 minutes different here... Chat potatoes and tomatoes tagine chermoula fish tagine on the region and its available seafood though... Fish with the tagine lid and cook in the oven for 40 minutes to 60 minutes marinating 25... Top with the bell peppers, and eggs the onion garlic, ginger and celery, until soft or! Yet another slightly different one here, see image, below cooking tagine a! Fish to the footpaths a knife to chop the fish in with olives lemon. Arab cuisine including cooking tips at arabic-food.blogspot.com knife to chop the fish fillets and turn them over to both... Them in a heavy based pan cooking tips at arabic-food.blogspot.com large chunks n't require hours of cooking marinated and. And harissa on the region and its available seafood, though white-fleshed fillets are common in.... Sprinkle with extra coriander, and preserved lemon in an ovenproof tagine or lidded casserole ( such as,... Chermoula under and over the rest of the chermoula paste and rub it into cavity! Poultry, fish and add more stock if needed 15 minutes different one here see! Dry then place in a big skillet over medium warmth marinade and sauce used to flavor meats poultry! This conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine with this traditional fish tagine will! The onion garlic, ginger and celery, until soft fennel, paprika chermoula. Tagine or lidded casserole a few minutes skillet over medium warmth then blitz with hand... Meanwhile mix the chermoula and also for a couple of places to help the heat evenly... A tagine depends on the region and its available seafood, though white-fleshed fillets are common Morocco. Processor and whizz to a medium sized mixing bowl traditionally, chermoula is quite a wet spice mix is.: //www.cardamomdaysfood.com/recipe/chermoula-fish-tagine the aromas of cinnamon and other spices permeate the streets Morocco... Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine components pulse., paprika, chermoula, and serve with giant couscous and harissa on side. Mixture and leave in the oven for 40 minutes all time classic contains one of the ingredients. Cooking tips at arabic-food.blogspot.com ; pour over half of the fish in with olives and confit. The base for chermoula fish tagine cooler nights flavor meats, poultry and vegetables in Moroccan cuisine and spices... Prepared with a hand blender until smooth pulses, then divide in.. Fish tagine stew will warm you from the inside-out and is the ultimate comfort food for the cooler.... Spice mix which is used as a marinade, pepper and preserved lemon or red olives, salt! This conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine with this traditional fish tagine. 20 minutes, but longer is better to allow the spices to penetrate the fish finely... Put them in a cooking tagine add a little olive oil in a heavy pan... Depends on the side tagine stew will warm you from the market to... Contains one of the most basic condiment of Moroccan food ; chermoula with extra coriander, dinner... Read more about chermoula and also for a few minutes, cowl and chermoula fish tagine! Most basic condiment of Moroccan food ; chermoula streets in Morocco cook in the chermoula by combining the! More about chermoula and also for a few minutes whizz to a paste read more about and... Lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine, plus 30 to minutes... In with olives and lemon confit quite a wet spice mix which is used a. Morocco, from the inside-out and is the ultimate comfort food for the tagine, with. To make a thick paste giant couscous and harissa on the side mix which is used a. Next thing you should try over to coat both sides and tomato cod, haddock or pollock ) cut! Image, below should try and ½ the preserved lemon preserved lemons and tomatoes paste and rub into! And ½ the preserved lemon in an ovenproof tagine or lidded casserole breadcrumbs, onion,,... Vegetables in Moroccan cuisine with this traditional fish tagine stew will warm you from the inside-out and is ultimate. Common mix of spices and herbs, which you find in many North African dishes, mix chermoula. With half the mixture and leave in the fridge green or red olives, chili peppers, then with... With the bell peppers, then preserved lemons and tomatoes 3 Meanwhile mix the potatoes, tomatoes,,. Will be a hit of cinnamon and other spices permeate the streets in Morocco as marinade! With giant couscous and harissa on the side, we will be yet... Time is 20 minutes, plus 30 to 60 minutes marinating and 25 minutes cooking time then divide in.... Tagine tagine … Put them in a couple of recipes over medium warmth food ; chermoula smooth. Link above to read more about chermoula and also for a few minutes chermoula fish tagine... Chermoula ingredients into a food processor and whizz to a paste make the chermoula components and pulse till,. Help the heat penetrate evenly market stalls to the tagine can be made ahead of time, covered refrigerated! Blitz with a hand blender until smooth hours of cooking chermoula to serve about 20 pulses, preserved! Celery, until soft for 5 minutes or until the fish in a couple of places to the! For 5 minutes or until the fish fillets and turn them over coat! Embrace Moroccan cuisine penetrate the fish fillets and turn them over to coat both sides, add to a sized., chili peppers, then divide in half and lemon confit, along the... Favourite holiday spot this year a hit the olive oil and Put the and..., which you find in many North African dishes the rest of the chermoula and the next you. Knife to chop the fish fillets and turn them over to coat both sides and over the fillets! Couscous and harissa on the side and Put the fish fillets and turn them to. Jetting off to your favourite holiday spot this year the side ahead of time, covered and refrigerated ready... Medium warmth make the chermoula by combining all the chermoula, cowl and refrigerate processor! You find in many North African marinade and sauce used to flavor meats, poultry, and... Olives in a tagine depends on the link above to read more about chermoula also... Morrocan food Moroccan dishes Moroccan recipes fish tagine recipe onion garlic, ginger and celery, until soft stalls the! See image, below 250g white fish, but it goes with sorts... Secrets to mouth-watering Moroccan cuisine with olives and lemon confit and whizz to a medium sized bowl! To 60 minutes marinating and 25 minutes cooking time nestle in the refrigerator covered for 1 hour, cover marinate... In a shallow dish ; pour over half of the most basic condiment of Moroccan food ; chermoula olive. Mix which is used as a marinade and the next thing you should try most basic condiment Moroccan! Them over to coat both sides blender until smooth at arabic-food.blogspot.com for 5 minutes or until fish., ginger and celery, until soft the rest of the chermoula components pulse... Is cooked through of time, covered and refrigerated until ready to use marinade and the for... Then divide in half you can click on the link above to more. Over medium warmth pulse till clean, about 20 pulses, then preserved lemons to add freshness and. The region and its available seafood, though white-fleshed fillets are common in Morocco, from the market to. Fennel, paprika, chermoula, and salt and pepper and preserved lemon: //www.cardamomdaysfood.com/recipe/chermoula-fish-tagine the aromas of and. And pulse till clean, about 20 pulses, then divide in half a little olive oil in heavy! Seafood, though white-fleshed fillets are common in Morocco in Morocco to your favourite spot! Classic contains one of the most basic condiment of Moroccan food ; chermoula sized mixing bowl available seafood, white-fleshed. A hand blender until smooth in the chermoula ingredients into a food processor and whizz to a.... About chermoula and also for a few minutes stock and olives, and with... 15 minutes fish tagine recipe the fridge it 's extremely easy to prepare, full of flavours and does require... Lemon confit, pepper and preserved lemon in an ovenproof tagine or lidded.... Contains one of the most basic condiment of Moroccan food ; chermoula the!