This recipe is from Ghillie Basan's "Tagine: Spicy Stews from Morocco"
First, make the chermoula. Using a mortar and pestle, pound the garlic and chile with the salt to form a paste. Add the cilantro leaves and pound to a course paste. Beat in the saffron and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in a blender if you prefer). Reserve 2 teaspoons of the mixture for cooking. Cut fish into large chunks and toss with the remaining chermoula. Cover and marinate in the refrigerator for 1-2 hours.
Heat the oil in a tagine or heavy-based casserole dish. Stir in the onion, carrots and celery and saute until softened. Add the preserved lemon (reserving a little for sprinkling) with the 2 tsp of chermoula and the tomatoes and stir well. Cook gently for about 10 minutes to reduce the liquid, then add the stock and the wine. Bring the liquid to a boil, cover the tagine, reduce the heat and simmer for 10-15 minutes. This can be prepared ahead.
When ready to serve, gently reheat the sauce. Toss the fish in the tagine, cover and cook gently for 6-8 minutes, until the fish is cooked through. Season to taste with salt and pepper. Place in serving dishes, sprinkle with reserved preserved lemon and the shredded mint leaves.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 315 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 24.8mg | 8 % | |
Sodium 609mg | 21 % | |
Potassium 591mg | 16 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 8.8g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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