Recipes

Fish With Tamarind & Potatoes

Fish With Tamarind & Potatoes

Couverts4
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Equipment

  • Tagine

Ingredients

Instructions

  • Soak the tamarind pulp in a bowl with the measurement water for 20 minutes.
  • Squeeze the tamarind pulp in your hand to separate the pulp from the seeds and stalks, then strain the pulp through a sieve.
  • Reserve the strained pulpy liquid.
  • Heat the oil in the base of a tagine or heavy-based saucepan over a medium heat, stir in the onion, chilli, garlic and cumin seeds and cook for 3 minutes to let the flavours mingle.
  • Toss in the potatoes and cook for a further 3 minutes.
  • Stir in the powdered spices, tomatoes and sugar and pour in the tamarind water.
  • Bring to the boil, then reduce the heat, cover and cook gently for 15–20 minutes.
  • Season with salt and pepper.
  • Place the fish steaks in the tagine or saucepan, re-cover and cook the fish gently for 15 minutes.
  • Stir in half the coriander, garnish with the remaining coriander and serve with a salad, if liked.

Notes & Wine Advice

For prawns with tamarind,

soak and strain the tamarind as for Fish with tamarind & potatoes. Heat the oil in the base of a tagine or heavy-based saucepan, stir in the onion, garlic and cumin and cook for 3 minutes. Toss in 700 g prawns, washed and deveined, and cook for 3 minutes, then pour in the tamarind water. Cover and cook gently for 10 minutes to allow the flavours to mingle. Garnish with the coriander and serve.
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Course; Fish
Cuisine; Arabic / Moroccan

Prawn, Tomato & Fennel Tagine

Prawn, Tomato & Fennel Tagine

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat 1 tablespoon of the oil and the butter in a heavy-based frying pan, add the fennel and cook for 4 minutes on each side until golden brown.
  • Toss in 1½ teaspoons of the turmeric and set aside.
  • Heat the remaining oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes until beginning to colour.
  • Add the prawns and cook for 3 minutes until they turn pink, then stir in the remaining turmeric and the paprika.
  • Add the sugar, tomatoes and half the herbs.
  • Cover and cook gently for 10 minutes.
  • Stir in the fennel, re-cover and cook for a further 5 minutes.
  • Season, garnish with the remaining herbs and serve with crusty bread or couscous, if liked.

Notes & Wine Advice

For spicy turmeric & lime prawns,

heat 2 tablespoons olive oil in a frying pan or tagine over a medium heat, stir in 2 chopped garlic cloves, 1,5 deseeded and chopped chillies and 1 tablespoon chopped preserved lemon rind and cook for 1,5 minutes to let the flavours mingle. Stir in 450 g raw peeled prawns and cook for 3 minutes. Stir in 2 teaspoons turmeric and the juice of 2 limes, heat and season. Garnish with a chopped bunch of coriander and serve with warm flatbreads or couscous.
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Course; Fish
Cuisine; Arabic / Moroccan

Saffron & Herb Fish Tagine

Saffron & Herb Fish Tagine

Couverts4
Deel op Facebook Print Recipe

Equipment

  • small frying pan
  • Tagine
  • spice grinder

Ingredients

Instructions

  • Dry-fry the saffron in a small frying pan over a medium heat for less than a minute until it emits a faint aroma.
  • Using a pestle and mortar or spice grinder, grind to a powder, then stir in the measurement water until the saffron dissolves.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan.
  • Stir in the preserved lemon rind, fish, most of the mint and the saffron water and season with salt and pepper.
  • Bring to the boil, then reduce the heat, cover and cook gently, stirring occasionally, for 15 minutes until the fish is cooked through.
  • Garnish with the reserved mint and serve with couscous, if liked.

Notes & Wine Advice

For sea bass with olives, saffron & preserved lemon,

heat 2 tablespoons olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in a pinch of saffron threads, 2 tablespoons finely sliced green olives and 1 tablespoon finely sliced preserved lemon rind and cook for 1,5 minutes to let the flavours mingle. Add 500 g skinless, firm-fleshed fish fillets, such as sea bass, cut into bite-sized pieces, and cook for a further 3 minutes. Season, cover and cook over a low heat for 5 minutes until the fish is just cooked through. Serve with couscous.
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Course; Fish
Cuisine; Arabic / Moroccan

Oven-Baked Red Mullet

Oven-Baked Red Mullet

Couverts2
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Heat the olive oil and butter in the base of a tagine over a medium heat, stir in the garlic and cook for 1,5 minutes until it begins to colour.
  • Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown.
  • Remove the tagine from the heat, scatter a little salt over the fish and arrange the slices of tomato and lime over the top of the fish.
  • Cover and place in a preheated oven, 180° °C Gas Mark 4, for about 15 minutes.
  • Remove the lid and bake for a further 5 minutes until the fish is cooked through.
  • Scatter the parsley over the top and serve with wedges of lemon to squeeze over the fish.

Notes & Wine Advice

For baked red mullet with preserved lemon,
heat 2 tablespoons olive oil and 25 g butter in the base of a tagine over a medium heat, stir 3 finely sliced garlic cloves and adding 2 teaspoons coriander seeds and cook for 1,5 minutes to flavour the oil. Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown. Remove the tagine from the heat and arrange the finely sliced rind of 2 preserved lemons over the top of the fish. Cover and place in a preheated oven, 180°C , Gas Mark 4, for about 15 minutes. Remove the lid and bake for a further 5 minutes until the fish is cooked through. Scatter 1 small bunch of finely chopped parsley over the top and serve with wedges of lemon to squeeze over the fish.
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Course; Fish
Cuisine; Arabic / Moroccan

Fish With Preserved Lemon & Mint

Fish With Preserved Lemon & Mint

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Chermoula

Instructions

  • Make the chermoula.
  • Place the garlic, chilli and salt in a mortar and pound with a pestle to form a paste.
  • Add the coriander leaves and pound to a coarse paste.
  • Beat in the saffron, cumin, olive oil and lemon juice.
  • Transfer the chermoula to a large bowl, Add the fish chunks and stir to coat well.
  • Cover with clingfilm and leave to marinate in the refrigerator for 1,5 hours.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and celery and cook for 3 minutes until they begin to soften.
  • Stir in the preserved lemon rind and pour in the stock or water and wine or sherry.
  • Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes.
  • Season with salt and pepper.
  • Add the marinated fish and the remaining marinade to the tagine, re-cover and cook gently for a further 5 minutes until the fish is cooked through.
  • Stir a little of the mint through the tagine and garnish with the remaining mint.
  • Serve with plain couscous, if liked.

Notes & Wine Advice

For prawns & scallops with preserved lemon & mint

, replace the fish fillets with 400 g shelled scallops and 400 g shelled prawns. Marinate them in the chermoula for 1 hour, then follow the recipe as for Fish with preserved lemon & mint, adding a little extra stock or wine if necessary to keep the fish and shellfish just covered.
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Course; Fish

Shellfish with fennel & harissa

Shellfish with fennel & harissa

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Scrub the mussels in plenty of cold water.
  • Scrape off any barnacles and beards with a knife and discard any mussels that fail to open when lightly tapped on a work surface.
  • Rinse well, then drain.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and fennel and cook for 3 minutes until they begin to soften.
  • Stir in the harissa, pour in the measurement water and lemon juice and bring to the boil.
  • Add the mussels and prawns to the tagine, reduce the heat, cover and cook gently for 5–6 minutes, or until the mussels open.
  • Discard any that remain shut.
  • Season, stir in the coriander and serve with couscous, if liked.

Notes & Wine Advice

For shellfish with tomato & harissa,

add 1 x 400 g can chopped tomatoes to the tagine with the harissa paste. Stir in 1 teaspoon of sugar and 1 tablespoon of the chopped coriander, then pour in the water, omitting the lemon juice, and cook as for Shellfish with fennel & harissa.
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Course; Fish
Cuisine; Arabic / Moroccan

Chermoula Monkfish & Olive Tagine

Chermoula Monkfish & Olive Tagine

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 700 g monkfish tail cut into bite-sized pieces
  • 2 tablespoons ready-made chermoula paste
  • 2 tablesoons olive oil
  • 2 tablespoons marinated black olives drained and pitted
  • 50 ml fino sherry
  • salt and pepper

To garnish

Instructions

  • Place the monkfish tail in a bowl, rub with the chermoula and leave to marinate for 5 minutes.
  • Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the monkfish, olives and sherry, cover and cook for 10–15 minutes until the fish is cooked through.
  • Season, then serve sprinkled with a little paprika and parsley.

Notes & Wine Advice

For steamed monkfish with chermoula & couscous,

line a steamer with coriander leaves and place 700 g monkfish tail, cut into bite-sized pieces, on top. Steam for 8–10 minutes until just cooked through and tender. Season and serve hot with a bowl of ready-made chermoula paste for dipping. Serve with a herby or spicy couscous.
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Course; Fish
Cuisine; Arabic / Moroccan

Baked Chicken With Saffron

Baked Chicken With Saffron on rustic wooden table

Baked Chicken With Saffron

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Stir the saffron into the warm water in a small bowl and leave to stand for 5–10 minutes.
  • Place the chicken in the base of a large tagine.
  • Rub the salt all over the chicken.
  • Combine the olive oil, lemon juice and orange blossom water in a bowl.
  • Add the saffron water and stir in most of the chopped herbs, then pour the mixture over the chicken.
  • Cover and place the tagine in a preheated oven, 180°C , Gas Mark 4, for 1 hour, basting the chicken with the cooking juices from time to time.
  • Scatter the butter over the chicken, then return to the oven, uncovered, for 15 minutes until the chicken browns lightly on top.
  • Garnish with the remaining parsley, mint, and dill and serve with couscous and a salad, if liked.

Notes & Wine Advice

For quails baked with herbs and lemon,

rub 4 oven-ready quails with salt and place them in the base of a tagine. Combine the olive oil, lemon juice and orange blossom water with the parsley dill and mint as for Baked chicken with saffron, adding the finely chopped rind of 1 preserved lemon and 2 tablespoons water to the bowl. Pour the mixture over the quails, cover and place in a preheated oven, 180°C , Gas Mark 4, for 30 minutes. Scatter the butter over the quails and return to the oven, uncovered, for 10–15 minutes until the quails brown lightly on top. Serve with chunks of bread to mop up the buttery juices.
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Course; Chicken
Cuisine; Arabic / Moroccan

Rabbit Mrouzia

Rabbit Mrouzia

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the rabbit in the base of a tagine or a large, heavy-based saucepan.
  • Rub the ras el hanout over the rabbit.
  • Add the butter, grated onions and almonds and pour in enough water to cover the rabbit.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Using a slotted spoon, remove the rabbit pieces and set aside on a plate.
  • Stir the sultanas and honey into the cooking liquid, season with salt and pepper and cook over a high heat for 10 minutes to reduce and thicken the sauce.
  • Return the rabbit pieces to the tagine or saucepan, stir to coat well and cook over a medium heat for about 10 minutes until heated through.
  • Dust with the cinnamon and serve with couscous, if liked.

Notes & Wine Advice

For hare mrouzia,

replace the rabbit with 1 cleaned and jointed hare and cook as for Rabbit mrouzia, allowing an extra 15–20 minutes cooking time before adding the sultanas and honey, together with a small bunch of finely chopped sage leaves.
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Course; Wild
Cuisine; Arabic / Moroccan

Chicken With Courgettes & Mint

Chicken With Courgettes & Mint

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

Instructions

  • Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint.
  • Pour in just enough water to cover the chicken and drizzle in the oil.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the vinegar and courgettes and season with salt and pepper.
  • Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled.
  • Garnish with the fresh mint and serve with couscous, if liked.

Notes & Wine Advice

For chicken with mint and lemon,

place 8 skinless chicken thighs in the base of a tagine or large, heavy-based saucepan with 4 sliced shallots and 4 finely chopped garlic cloves. Add 1 teaspoon each of fennel seeds, cumin seeds and dried mint. Combine the juice of 1 lemon with 2 tablespoons olive oil and 100 ml water and pour over the chicken. Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes. Cut 1 lemon into thin segments and tuck them between the chicken thighs. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Season to taste with salt and pepper. Garnish with the fresh mint and serve with couscous.
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Course; Chicken / Vegetables
Cuisine; Arabic / Moroccan