Tajine hake
Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 8 Pers.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 30 min
Difficulty: Easy
Price: reasonable
Ingredients:
8 fillets of hake
chermoula:
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
4 teaspoon ground cumin
2 teaspoons paprika
1 bunch cilantro, chopped juice and zest of one lemon
tajine for:
500g new potatoes, cut into 2
2 tablespoons olive oil
2 large onions, halved and thinly sliced
2 cloves garlic, sliced 175g olives stuffed with pimento
2 teaspoon ground cumin + 2 teaspoons paprika
400g chopped tomatoes 500 ml fish stock
4 green peppers, quartered, cored and sliced
Preparing tajine hake:
To prepare tagine recipe hake:
For the chermoula, place the oil, garlic, cumin, paprika, three-quarters of the coriander and salt in a small bowl. Add lemon juice and stir until smooth. Pour half over the fish fillets and turn to coat both sides. Set aside to marinate.
Heat the oil and fry the onions and garlic until it is softened, about 4-5 minutes. Add cumin and paprika and cook for 2 more minutes. Add tomatoes, broth, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 minutes.
Stir in peppers and potatoes, cover and simmer for 15 minutes until the potatoes are tender.
Stir in remaining cilantro tagine, then arrange the fish fillets on top, and bake for 10 minutes until the fish is cooked.
Serve the tagine hake with basmati rice, boiled with a little saffron if you wish.
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