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Monday, January 17, 2011

Fish Tajine Moroccan Style, From Betsy

2 Tbsp. white wine vinegar
Juice of one lemon
½ cup fresh cilantro
½ cup fresh parsley
5 garlic cloves
1 tsp. paprika
¼ tsp cumin
¾ tsp salt

1 lb. fish
Chez Piggy suggested Monk cut into ¾” chunks, which was not available – I used cod and kept the pieces large so, when they broke up in the “stew” they ended up as bite size.
1 lb. shrimp
2 med onions, diced
2 cloves garlic, chopped
2-3 carrots, cut into chunks
2 sweet potatoes, cut into small chunks

2-3 tomatoes, diced
1 green bell pepper
1 red pepper
Pinch of saffron
1 tsp cumin
Juice of one lime
1 Tbsp. tomato paste
More salt, if desired

Blend marinade into a paste, rub onto fish and shrimp and let sit for half hour while preparing the vegetables.

In a pot that fits all this food, saute the the slow-cooking vegetables (don’t add the fish yet!) about 10 minutes – until par cooked. Then add tomatoes, peppers, spices, lime and tomato paste.

Cook five more minutes. Then, add the fish and cook another 15 minutes or until fish is done, stir once.


This recipe is based on a recipe from, “The Chez Piggy Cookbook”, winner of the 1999 cuisine canada. A tajine is a north African clay cooking vessel which has a flat circular base with low sides, and a large dome-shaped cover. Tajine recipes are usually slow cooked. Due to lack of time, and the type of fish I used, slow was not an option, but never the less, mightily delicious! Other differences are that the original recipe calls for 4 lbs of fish and only 1 ½ tsp lemon juice added to Fish – I used juice of one lime. Serve with couscous!

1 comment:

  1. The original recipe calls for 4 lbs of fish (2 monk, 2 shrimp) and says it serves 6.

    My recipe is half that amount and I say it serves 6 - 8.

    1/4 lb, per person depending on height, weight, age, excersice routine, diet restrictions per person.


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