Jul 7, 2012

Moroccan Tajine\Tagine of Fish, Potatoes, Tomatoes, and Carrots

Right now this is my favorite tajine.  I eat it every couple of weeks or more.  The thing with this one is you have to be patient and let it cook.  The sauce needs to be thick.  The carrots and potatoes need to be tender. 

Moroccan Tajine of fish, potatoes, tomatoes, and carrots


4-6 pieces of firm white fish such as talapia
3 TBS olive oil
3 TBS parsley
1 TBS garlic, minced
2 TBS lemon or lime juice
salt to taste
a pinch of thyme
1 tsp cumin
1 tsp paprika

Mix the above ingredients in a bowl and set aside

For Tajine:

3 TBS oil
3-4 carrots, cut lengthwise and then cut again
2-3 potatoes, sliced
2 diced tomatoes
Olives (to your taste)
preserved lemon

Slice the potatoes and carrots. Put the oil in the tajine and after it is hot add the carrots.  Simmer for a about 5-10 minutes.  Then add the potatoes.  Next place the chopped tomatoes on top. Finish with putting the fish fillets on top of the chopped tomatoes and add a little water to the charmoula and pour over the fish. Cover and cook on medium heat until the vegetables are tender.  Cooking time may vary, but I usually cook about 1 hour to 1 1\2 hours.  The sauce needs to be thick.  Serve with Khobz or French bread.  Enjoy!