A Moroccan tagine is a slow-simmered stew named after the conical pot in which it's cooked. Although this recipe calls for a saucepan, the flavors are authentic. Serve it over steamed couscous or bulgur.
In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and saute until soft but not browned, about 8 minutes. Add the garlic and tomatoes and saute until the tomatoes are tender, about 3 minutes. Stir in the cumin and paprika and simmer for 1 minute.
Carefully pour in the stock, raise the heat to high and bring the mixture to a boil. Add the fish and mushrooms. When the mixture returns to a boil, reduce the heat to low. Simmer until the fish is opaque throughout, about 3 minutes.
Stir in the tahini, preserved lemon, parsley, cilantro and salt. Ladle into warmed individual bowls and serve immediately.
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 271 | ||
Calories from Fat: 102 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 704.1mg | 24 % | |
Potassium 884.2mg | 23 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 25.4g | ||
Protein 15.2g | 22 % | |
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: 271
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