• Lynne

Moroccan Fish Tajine with Ginger & Saffron




Here is a recipe that I adapted slightly from the original recipe found on the Blog "Cook & Be Merry".


Ingredients

2 to 6oz Cod or halibut, cut into strips

10 to 12 Large Shrimp, peeled and cleaned

12 small clams


Marinade

½ cup olive oil

¼ cup minced fresh flat-leaf parsley

1 lemon, juiced 2 tablespoons minced fresh cilantro 2 teaspoons sweet Hungarian paprika 8 threads Spanish saffron, crushed 1 teaspoon ground ginger

Sauce 1 lemon – juiced

4 large tomatoes – chopped and seeded 2 large garlic cloves, pressed 1 teaspoon ground cumin Salt and pepper to taste


couscous - prepared as directed on package.


For the bake

4 to 6 heirloom carrots, peeled, sliced diagonally ¼-inch 1 LG. white onion, thinly sliced

1 lemon thinly sliced 1 tablespoon preserved lemon pulp – from the two lemons used in sauce and marinade 12 green and/or black olives, pitted

A handful of fresh Italian Parsley, chopped and stems removed

Direction

In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron, and ginger. Add the juice of half of the lemon. Coat fish fillets with the mixture, cover, and refrigerate for 1 to 2 hours.

In a large saucepan, combine tomatoes, lemon, garlic, and cumin. Cook over medium heat, mashing and stirring occasionally until sauce thickens slightly for 8 to 10 minutes. Season with salt and pepper. Set aside.

Preheat oven to 350 degrees F.

Place carrot slices in a single layer on the bottom of an enameled casserole or Dutch oven. Cover with onion slices. Spoon tomato sauce over onions along with the lemon pulp. Cover casserole tightly with aluminum foil, or cover of the Dutch oven. Bake in the middle of the oven for about 30 minutes, until carrots are soft.

Remove from oven and place fish fillets, shrimp, and clams on top of vegetables. Reserve marinade. Spread a little preserved lemon pulp on each fillet and top each one with 2 slices of lemon.

Pour reserved marinade around fillets and surround with olives. Return casserole to oven and bake, uncovered, for 15 to 25 minutes, until fish is flaky, clams are open and shrimp are tender. If any one of the fish cooks faster than the other, remove and tent to keep warm. There is nothing worse than overcooked fish, clams, or shrimp.


Place couscous in a large serving dish, spoon contents of the dutch oven on top and arrange the fish on top, spoon some of the sauce over fish. Garnish with parsley.



1 view0 comments

Recent Posts

See All