How to Make Moroccan Fish Tagine
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- Опубликовано: 8 сен 2024
- Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine.
Get the recipe for Moroccan Fish Tagine: cooks.io/3ifdkiO
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I’m so glad Julia makes these recipes approachable. So many online recipes are unnecessarily complicated for the appearance of authenticity (“Now add an orchid from my grandmother’s village.”) Julia is really talented but also practical.
That was a good spin on the green bell pepper there. Good form
Thanks I watch from Maitencillo , Chile !!
This was so good! Even my fish skeptical husband liked it. I often order fish or chicken tagine at a local restaurant and this was definitely as good if not better. Love that I didn’t need to purchase another cooking vessel to make this. Loved the quick preserved lemon recipes as I live in a bit of a gourmet food desert.
You never have to purchase a better cooking vessel, but it makes a difference
Thank you very much for showing this made in a Dutch oven. Although I have a tajine, I know many people don't and they might not want to buy one just to try this dish. My tajine is not large to make this amount but, if I want to make it for guests, this would be so easy!!
Just made this with tilapia - mmm excellent recipe. Did hot pepper flakes in the tomato sauce, ras el hanout spice in the chermoula, and served over cous cous 😗👌
Wow! Those knife skills are impressive!
Your interpretation of the fish tagine is wonderful. Just for aesthetic purposes, you may wanna use a little tumeric and smoked paprika for coloring the fish and giving the whole meal a succulent smokey flavour.
Looks great! I’ve made Moroccan salmon which has many similarities but uses red bell pepper. By the way, you’re looking glamorous 🙂
Hello Julia and Bridget.. I received your yesterday's amazing cookbook, The complete cook's country TV show cookbook.. I made the slow cooker Memphis-style wet ribs and Memphis chopped Cole slaw. Both recipes werecipes were totally amazing, thank you, thank you, thank you!!!
Beautiful dish!
As Moroccan, I can only say Thumbs up 👍 👏👏💕💕💕.
Try other Tajines like chicken, meatballs or only vegetables.
I love your channel and I tried most of your recipes and recently one was for Thanksgiving: biscuits and pecan bars.
🇲🇦🇲🇦🇲🇦🇲🇦💋😍😍😍
Do tagines cook much better? I'm thinking of getting one.
@@morehn yes the taste of food in them is different also the slow cooking method keeps all the food taste great
@@akrlourom thanks
Sure especially the rice🙄
Preserved lemons are used for chicken.
Fresh lemon is used for fish.
Gorgeous dish, definitely trying this soon!
Very nice!!!
I love the ingredients. That is so great and easily available❤❤Wonderful days to you and Stay connected❤❤
Thanks! I do make preserved lemons (very rarely) and sometimes it’s a struggle to find recipes to use them, even though they do last a long time. I’ll give this a try. We’re not huge fish eaters, and I’m always looking for a was to incorporate a bit more into our diets.
Well done lady I love it ' I adore fish. 👍👍👍👍👌👌👌👌
Thanks dear 👍
I bet this is sooo tasty thanks for posting.😘😊
Thanks I think that I'll give this a try it reminds me of what I make here in South Louisiana our Cajun fish Couboin.
This is an awesome recipe. Make it often.
Looks awesome!
Tasty, might need a little salt but I'm sure that depends upon your olives and tomatoes. Make sure you cut the preserved lemon small and mix it in well so it bends into the background. It is not really something you want a surprise bite of.
Ingredient list:
1 onion sliced lengthwise
1 carrot sliced on an angle
1 green bell pepper sliced
1/4 t salt
1.5 lb cod in 2 inch chunks
1/2 t salt
1 14 oz can diced tomatoes with juice
2 T diced preserved lemon
1/3 cup quartered green olives
1/2 c cilantro
4 cloves garlic
1.5 T lemon juice
1.25 t cumin
1.25 t paprika
.25 t cayenne
2 T extra virgin olive oil
1/4 c extra virgin olive oil
cilantro for topping
That looks so delicious!
Moroccan food is so delicious 😋
Tajine is eaten with bread
Fresh lemon is used for fish.
Preserved lemons are used mostly for chicken.
Thank you for not ruining the charmila.
Oh I was just looking for somebody to put a realistic comment on this. I understand what she was trying to do make it more easy for people that don't cook Moroccan food however as someone who was trained by my Moroccan mother-in-law and my Moroccan sisters-in-law I have traveled all over Morocco for many years this video bugged me. It really is not anything I would call a tagine and the seasonings and vegetables used with the fish are not any that I've ever seen used in Moroccan fish tagines. If it would have had some red pepper in it it would be closer to a jambalaya or something anyway thanks for mentioning the bread which is absolutely key to eating a tagine. 👍💞
@@CCCFlemishGiants We need a Moroccan uncle Roger.
Personally, I adapt many Moroccan recipes to easy recipes because I live alone.
I make garlic butter with Moroccan seasoning and freeze it into ice cubes
I make a big pot of tomato sauce(charmilla) with grilled paprika and aubergine an freeze it in a silicone muffin mold.
I can eat a quick fish finger sandwich and still taste Morocco because of the charmilla
I can take a piece of frozen fish and put a cube of garlic butter on top an 'pop' it in the air fryer
Or instead of fussing with a whole chicken I marinate pieces of chicken overnight and roast them on a grill with a little water on the bottom of the pan to make a gravy of the drippings. The drippings go in the muffin mold.
TLDR you can adjust recipes while keeping the original flavours
This recipie looks dee-lish! Thoughts about serving over barley instead of white rice....anyone?
A tagine is a conical cooking pot with a shallow base and tall, cone-shaped lid that is commonly used to make tagines, or stews. The name of the dish and the name of the meal cooking inside of it are the same.
The tagines were traditionally made of earthenware and were not glazed.
A tajine is a stew
@@sparklemotion8377 The tagine vessel is designed for low-temperature simmering, which allows complex flavors to develop while keeping the ingredients moist and tender. The conical lid, which usually features a small opening at the apex, traps moisture and returns it to the stew. Tagines thus require minimal water-an advantage in the desert of North Africa-and can soften tough cuts of meat. Traditionally, the pot itself is used over a clay stove or charcoal bricks, which allows the heat to be distributed evenly on the base; this prevents scorching and burning and results in a thick broth. In modern kitchens, the stew can be cooked on low heat, either covered on a stove top or covered or uncovered in the oven. Classic tagines are made from unglazed earthenware; modern tagines may be glazed or made from other materials such as aluminum and cast iron.
@@vilkoskorlich259 Oh dear
I don't peel carrots, I use a Dobie pad and scrub them well, it removes the bitter layer with almost zero waste of carrot.
Why do you not want it to be marinated? Any specific reason or is it just the style in which this dish is prepped?
Marinades break down proteins. This is a good thing for some tougher meats, but it can make delicate meat like fish mushy.
@@bflogal18 Ah thanks!
can you use chilean sea bass?
Does the “rice cooker” cook anything but rice?
I think that they can be used for many grains. There's a nice girl named Mandy with a RUclips Channel called "Souped Up Recipes" and she has made a chicken and a few other recipes in her rice Cooker! Her specialty is Chinese food as she is originally from China.
Can this dish be made without olives and still be good?
😋😋😋😋
Hi Julia and others at ATK! I’m vegan but I loved watching this video. I know I’m going to hear some groans, but do you think this could work with firm tofu? And to the groaners, yes, I know that I could just try it, but I’m hoping that Julia or ATK has tips.
I have made delicious vegetarian tagines (not vegan - I do use honey - which quite frankly is no worse and may be better for bees that what it takes to produce almond milk - but I digress) and have used firm tofu and semi-firm tofu for extra protein and it comes out quite good.
However, tagine should be eaten with bread - not rice!
@@benjaminr6153
Interesting … Should?
Rice will do just fine 😃
Bread next time.
Flat bread?
@@ArtU4All Moroccans use a thick round bread - but a fluffy pita or even a baguette would be good too. Couscous is also a good option (though not traditional). But rice doesn’t seem right.
If you want vegan Moroccan cooking go for legume recipes.
Why did ATK switch from kosher salt to table salt? Seems like all the ATK folks are doing it now.
That’s the fastest carrot peeling ever
You always seem to start each Dutch Oven recipe with a sparkling clean Dutch Oven. How do you keep them so clean?
👌🏼😋
Moroccans don’t really eat rice. For a more authentic experience, add some sliced potatoes and eat with crunchy French bread! (And of course use your hands when eating)
I am your new friend nice video
tha's not tajine that's is a gamila. tajine it's not name of food it's name of subject to cooking
Those salt pots are👍👍👍. Love the smooth action, and magnet shut . Lotta a work...for a bit of cod. 🙄. As for preserved lemons....talk about over rated imo. Fresh lemon....is what the lemon preservers really wanted... anyway thanks for reminding me 😂.
Lol
Julia should have used the mandoline handguard when slicing the lemons. Not a good way to give a cooking lesson. I also agree with "Jimi" (below). Use a tagine for a more authentic presentation when serving.
@@sandrah7512 Are you the ATK nanny?
@@sandrah7512 Yes, "some" mandoline handguards are not very well designed but, a little bit of safety is better than no safety. Buy a quality, reasonably priced mandoline and the handguard issue becomes moot. Good idea about the cut-resistant glove. As for the tagine, yes, most people don't own a tagine and this dish can certainly be cooked and served without it (personally, I only use my tagines for the presentation at the table) but, I think the tagine adds more authenticity along with some appropriate background music and might provoke some interesting dinner conversation. Also, except for the more decorative tagines, they are not beyond the budget for most people.
The way she says Tagine makes me want to jump out the window.
Oh you're killing me right now I thought I was the only one. Except that I'll jump out the window holding my tagine LOL
Federer knife.
Feder
Eh, I don't know if you can really call it "preserved lemon" if it isn't properly fermented. Doesn't quite have the same flavor profile. You're gonna be missing a little funk.
Use a tagine
Too many advertisements vs other similar cooking shows. Plus you never answer any questions. Not liking.
She doesn't cook it in a Tagine
Why would you call this a Tagine if you are not using a tagine? This is non sense....
Gosh I'm so happy that I'm not the only one that feels this way I just watched the video being replayed on this program and it was driving me nuts it was like a form of jambalaya she was making or something with bell peppers and carrots and all this stuff it's like what? And the seasonings were really ridiculous too anyway yeah it was driving me nuts I'm like where's the potatoes and when is there ever been a green bell pepper in a fish tagine? And when is it ever been served with rice?😂
Thank you. This is why I get the recipes from people that are actually from the region the dish is from.
Why don’t you want to marinate the fish?
I lost ocunt if how many times she said "last but not least". Yeesh
what?? no couscous with the fish?
You're not Moroccan aren't you?
She (and ATK as a whole) really lost my respect when in her Indian butter chicken recipe she implied the dish could be a quick weeknight dinner and would be done in less time than cooking rice. They then proceed to publish a recipe that takes more than 1.25 hours, which you know is actually half the real time it takes with all the mise en place. Just be honest on cooking times please.
Must we be so hyperbolic? All respect? Few cookbooks/recipes do a good job of time estimation.