Rick Stein Fish Tagine Recipe

Rick Stein’s Fish Tagine is a fragrant and flavorful Moroccan-inspired dish, that combines tender fish with aromatic spices, fresh herbs, and preserved lemons. This vibrant tagine is a perfect balance of sweet, savory, and tangy flavors, making it a standout dish for any occasion.

What is Fish Tagine?

Fish tagine is a traditional Moroccan dish cooked in a tagine pot or a heavy-bottomed pan. It features fish fillets simmered in a spiced tomato and vegetable sauce, often accompanied by preserved lemons, olives, and fresh herbs, offering a delightful medley of flavors.

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Why You Should Try This Recipe

• Aromatic and flavorful: Packed with Moroccan spices and fresh ingredients.
• Healthy and nutritious: A light dish with lean protein and vegetables.
• Simple to prepare: No complicated techniques are required.
• Impressive presentation: Perfect for dinner parties or family meals.
• Versatile: Use your favorite fish or customize the vegetables.

Ingredients Needed for Rick Stein’s Fish Tagine

For the Marinade:

• White fish fillets: 600g (21 oz), such as cod, haddock, or sea bass, cut into large chunks.
• Garlic: 2 cloves, minced.
• Ground cumin: 1 teaspoon.
• Ground coriander: 1 teaspoon.
• Paprika: 1 teaspoon.
• Lemon juice: 2 tablespoons.
• Olive oil: 2 tablespoons.
• Salt: To taste.

For the Tagine Sauce:

• Onion: 1 large, thinly sliced.
• Garlic: 2 cloves, minced.
• Tomatoes: 400g (1 can) chopped or 4 fresh tomatoes, diced.
• Red bell pepper: 1, thinly sliced.
• Preserved lemon: 1, thinly sliced.
• Olives: 100g (½ cup), green or black.
• Ground cumin: 1 teaspoon.
• Ground coriander: 1 teaspoon.
• Paprika: 1 teaspoon.
• Chili flakes: ½ teaspoon (optional).
• Fish stock: 250ml (1 cup).
• Fresh parsley or cilantro: A handful, chopped, for garnish.

Kitchen Equipment Needed

• Tagine pot or large heavy-bottomed pan with a lid.
• Mixing bowls for marinating fish.
• Knife and cutting board for chopping ingredients.

Instructions to Make Rick Stein’s Fish Tagine

Step 1: Marinate the fish

In a bowl, combine the fish with garlic, ground cumin, ground coriander, paprika, lemon juice, olive oil, and salt. Mix gently to coat the fish evenly. Cover and refrigerate for 30 minutes to allow the flavors to infuse.

Step 2: Prepare the sauce base

Heat olive oil in a tagine pot or heavy-bottomed pan over medium heat. Add the sliced onion and garlic, cooking for 5 minutes until softened and fragrant. Stir in the spices (ground cumin, coriander, paprika, and chili flakes) and cook for another minute.

Step 3: Build the sauce

Add the chopped tomatoes, red bell pepper, preserved lemon slices, and olives to the pot. Pour in the fish stock and bring the mixture to a gentle simmer. Season with salt to taste.

Step 4: Add the fish

Gently place the marinated fish chunks on top of the simmering sauce. Cover the pot with a lid and cook on low heat for 10-15 minutes, or until the fish is cooked through and tender.

Step 5: Garnish and serve

Sprinkle the tagine with fresh parsley or cilantro before serving. Serve hot with steamed couscous, crusty bread, or rice.

What to Serve With Rick Stein’s Fish Tagine

• Couscous: A traditional pairing for Moroccan tagines.
• Crusty bread: Ideal for soaking up the flavorful sauce.
• Rice or quinoa: Adds a hearty base.
• Green salad: Provides a refreshing contrast to the rich tagine.

Pro Tips for Making the Best Fish Tagine

• Use fresh fish: Ensures the best flavor and texture.
• Balance the spices: Adjust the chili flakes and preserved lemon to suit your taste.
• Avoid overcooking the fish: Add the fish towards the end to keep it tender.
• Customize the vegetables: Add zucchini, carrots, or eggplant for variety.
• Use a tagine pot: Enhances the flavor by trapping steam and infusing the dish.

What are Variations of Rick Stein’s Fish Tagine?

• Spicy version: Add more chili flakes or fresh chilies for extra heat.
• Vegetarian tagine: Replace fish with chickpeas or tofu and add more vegetables.
• Creamy twist: Stir in a splash of coconut milk for a creamy sauce.
• Herb-infused: Add thyme or oregano for an aromatic touch.

How Do I Store Rick Stein’s Fish Tagine?

• In the refrigerator: Store leftovers in an airtight container for up to 2 days.
• In the freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Nutrition Value (per serving, based on 4 servings)

• Calories: 300
• Protein: 35g
• Carbs: 12g
• Fat: 12g

FAQs

What is the best fish to use for a tagine?

Firm white fish like cod, haddock, sea bass, or halibut work best for a tagine as it holds its shape during cooking. Avoid delicate fish like soles or flaky fish that may break apart.

Can I make fish tagine without preserved lemons?

Yes, if you don’t have preserved lemons, you can substitute them with fresh lemon slices or a combination of lemon zest and a pinch of salt for a similar tangy flavor.

How do I prevent the fish from overcooking in a tagine?

Add the fish to the simmering sauce during the last 10-15 minutes of cooking. Cover the tagine or pot and cook on low heat to ensure the fish remains tender.

Can I prepare fish tagine in advance?

Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. Add the fish and cook it just before serving to keep the seafood fresh and perfectly cooked.

Final Words

Rick Stein’s Fish Tagine is a flavorful and aromatic dish that transports you to the heart of Moroccan cuisine. With its rich spices, fresh herbs, and tender fish, this recipe is sure to impress. Try it today and enjoy a taste of North Africa at your table!

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