Chermoula Fish Tagine

84%

Servings

4-6

Prep

30 min

Cook

2 hr 30 min

Vote

Like 16

Ingredients

  • 1 kg ‏Firm white fish fillets
  • 1 tbsp ‏Olive oil
  • 1 ‏Onion, chopped
  • 3 ‏Celery sticks, chopped
  • 1/2 cup ‏Fish stock
  • 2 ‏Carrots, peeled, finely chopped
  • 400 grams ‏Can diced tomatoes
  • ‏Fresh mint leaves, to serve
  • ‏Lemon wedges, to serve
  • 1/4 cup ‏Chopped coriander (Chermoula)
  • 1 tbsp ‏Cumin seeds (Chermoula)
  • 1 ‏Red chili, chopped (Chermoula)
  • 2 ‏Garlic cloves, crushed (Chermoula)
  • 1/4 cup ‏Chopped parsley (Chermoula)
  • 1 large pinch ‏Saffron (Chermoula)
  • 1 ‏Lemon, juiced (Chermoula)
  1. For the chermoula, take all the ingredients and combine them into a bowl.
  2. Cut the fish with a sharp knife into 6cm strips.
  3. Marinate with the chermoula and fridge for 2 hours.
  4. In a tagine, heat the oil and fry the onion, carrot, celery for 8 minutes.
  5. Throw in the tomatoes and pour the stock.
  6. Bring that to a boil and add the fish on top. Cover and cook for 10 minutes.
  7. Garnish with lemon wedge and mint.

Share & Print

84.2105263158 0 100 19

No Comments

Leave a Reply