This is a dish that I made on 10 March 2018. It
doesn't taste bad, but I'm left with the feeling that fish and tagine don't mix. The
original recipe came from North African cookery by Arto Der Haroutunian,
with some ideas from “Culina
Mediterranea” by H. F. Ullmann.
Ingredients
| quantity |
|
ingredient |
|
step |
| 800 g |
|
Spanish mackerel (tenggiri) |
|
1 |
|
|
oil |
|
1 |
| 5 g |
|
“Zanzibar Fish Spice” |
|
1 |
|
|
| 20 g |
|
parsley |
|
2 |
| 60 g |
|
celery, with leaves |
|
2 |
| 15 g |
|
garlic |
|
2 |
|
|
| 300 g |
|
onions |
|
3 |
| 550 g |
|
potatoes |
|
3 |
| 10 g |
|
salt |
|
3 |
| 250 g |
|
tomato |
|
3 |
| 400 g |
|
courgettes |
|
3 |
| 10 g |
|
salt |
|
3 |
|
|
| 150 g |
|
red capsicum |
|
4 |
| 20 ml |
|
lemon juice |
|
4 |
Preparation
-
Cut fish into slices about 2 to 2.5 cm thick. Rub on both sides with spices and place
into a lightly oiled tagine:
-
Chop the parley and celery coarsely and add crushed garlic. Place over the fish, adding
salt after the potatoes and at the end:
-
Cut the onions, potatoes, tomatoes and courgettes into slices and layer, one by one,
over the fish:
-
Cook for 45 minutes in an oven at 180°, then add the capsicum and lemon juice:
-
Cook for another 20 minutes,then serve:
$Id: fish-tagine.php,v 1.2 2022/08/30 00:47:29 grog Exp $
