Best Algerian Spiced Fish Tagine Recipes

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ALGERIAN SPICED FISH TAGINE



Algerian Spiced Fish Tagine image

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi.

Provided by Member 610488

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 19

7 tablespoons olive oil
1/2 cup fresh cilantro, chopped with heavy stems removed
4 garlic cloves
3 inches gingerroot, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seed
1/4 teaspoon cayenne pepper
salt, to taste
1 lemon, juice of
2 lbs fish steaks (firm white meat)
fresh ground black pepper, to taste
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups eggplants, diced
1/4 cup pitted black olives (Moroccan preferred)
cilantro leaf, chopped (garnish)

Steps:

  • Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
  • Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
  • Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
  • Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
  • Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : Calories 279.1, Fat 25.3, SaturatedFat 3.5, Sodium 83.5, Carbohydrate 14.2, Fiber 4.4, Sugar 6.1, Protein 2.4

FISH TAGINE WITH OLIVES (MOROCCAN STEW)



Fish Tagine With Olives (Moroccan Stew) image

Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.

Provided by FDADELKARIM

Categories     Stew

Time 1h45m

Yield 3 serving(s)

Number Of Ingredients 21

paprika, to sprinkle on the potatoes
2 small potatoes, peeled & cut into strips
3 -4 white fish fillets, boneless (I used tilapia fillets)
1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1/2 cup water
1 roma tomato, chopped
1/2 small onion, cut into thin strips
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup green olives, cracked (pitted, preferably)
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
1/4 cup fresh parsley, finely chopped
3 medium garlic cloves, minced
1 tablespoon vinegar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper

Steps:

  • Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
  • Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
  • While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
  • Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
  • Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
  • Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
  • Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.

Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2

ALGERIAN SPICED STRIPED BASS TAGINE



Algerian Spiced Striped Bass Tagine image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

7 tablespoons extra virgin olive oil
1/2 cup packed cilantro, heavy stems removed
4 cloves garlic
1 3-inch piece ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seeds
1/4 teaspoon cayenne pepper
Salt
Juice of 1 lemon
2 pounds wild striped bass fillets, with skin
Freshly ground black pepper
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups diced eggplant
1/4 cup pitted black Moroccan olives
Cilantro leaves for garnish

Steps:

  • Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
  • Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
  • Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
  • Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
  • Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 5 grams

MOROCCAN FISH TAGINE



Moroccan Fish Tagine image

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories     Seafood     Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Steps:

  • Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
  • Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
  • Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

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