17 Oct Moroccan Fish Tajine Recipe
I just did a great hands-on cooking class with my friend Hassan M’Souli as part of the Crave Sydney Festival. Hassan is a chef, owner of Out of Africa in Manly, and an award winning cookbook author. He’s engaging and informative; I think I learned as much as my students. It was as amazing to taste as to see Hassan make cous cous from scratch – no boxed mix in this cooking class! One of the star dishes of the cooking class menu was this recipe for Moroccan Fish Tajine. I’m trying to think of how we could do this for one of our team building cooking events!
What are your favourite Moroccan dishes? Maybe we can get the recipes and start planning our next Moroccan cooking class…
4 x 5 cm thick blue eye cod fillets
2 cups charmoula
1 celery stalk
1 small red capsicum
1 small green capsicum
2 tbsp tomato paste
2 cups fish stock
½ cup kalamata olives
2 tbsp olive oil
1 preserved lemon, cut in wedges
2 roma tomatoes, sliced
2 tbsp fresh coriander, chopped
1. Marinate the fish in 1 cup of charmoula for 2 hours.
2. Split the celery in half lengthwise. Place the slices parallel to each other in the bottom of a large tajine. Arrange the fish over the celery.
3. Slice the carrot diagonally in 1 cm thick slices. Peel and slice the potatoes twice the thickness of the carrots.
4. Discard the seeds and membrane from the capsicums and slice the flesh to double the thickness of the potato.
5. Alternate carrot and potato slices around the outer edge of the tajine on top of the fish. Place the capsicum on top of the whole dish, alternating red and green.
6. Mix the remaining charmoula with the tomato paste, olive oil and fish stock. Whisk until well combined. Pour over the vegetables and fish. Top with olives and preserved lemon wedges.
7. Cover the tajine and simmer over a low heat (preferably a gas cook top or barbecue) for 45 minutes.
8. Serve the tajine directly to the table, garnished with the tomato and sprinkled with fresh coriander.
Note: The celery on the bottom of the tajine stops the fish from burning. As the vegetables take different periods of time to cook, cutting each into different thickness allows them to finish cooking at the same time.