Print

Fish Tagine by Rick Stein

Rick Stein Fish Tagine
Print Recipe

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.

Ingredients

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.

Instructions

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.

Find it online: https://britishrecipeshub.co.uk/rick-stein-fish-tagine/