
Moroccan fish tagine

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Any firm, thick fish can be used - cut up or whole - but I like this tagine best with slices of red mullet because there are fewer bones to deal with at the table. Swordfish, dorado, large whole whiting and sea bass are other good choices.
ingredients
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serves: 4
2 tablespoons olive oil (plus extra for brushing)
2 stalks celery (chopped)
1 carrot (chopped)
1 small onion (chopped)
1/4 Preserved Lemon (minced)
1 quantity Charmoula
4 plum tomatoes (sliced)
2 1/2 cups (600 ml) Fish Stock
8 small new potatoes (cut lengthwise into quarters)
2 (1-lb/450-g) red mullet (filleted)
8 black olives (halved)
1 teaspoon chopped cilantro
1 teaspoon chopped mint
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 560
- Total Fat: 14 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 57.1 mg
- Sodium: 1189.2 mg
- Total Carbs: 77.2 g
- Dietary Fiber: 11 g
- Sugars: 16.4 g
- Protein: 32.6 g
preparation

Gray or striped mullet, ocean perch.
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