[ENG] Fish Tagine With Vegetables / طاجين السمك بالخضر – CookingWithAlia – Episode 439
Today we’re going to make another tagine with dada Rabiaa. Dada Rabiaa, what are going to make today? Today we’re making fish tagine with 4 vegetables that don’t take a long time to cook white fish once cleaned, no bones, only takes 10 to 15 minutes to cook. let’s start! Step 1: Marinating the Fish First, let’s prepare the charmoula. In a large bowl combine: paprika, cayenne pepper, ground cumin ground ginger, pepper, salt, and chopped parsley and cilantro. Now add tomato paste, olive oil, and lemon juice. mix well. Get your white fish ready. Place the white fish slices in the marinade and mix well so that every piece is coated with the charmoula. Add a little more fresh herbs and a bit of water to dilute the marinade. let the fish absorbs all these flavors while preparing the rest of the ingredients. Step 2: Preparing the Veggies Peel the carrots and cut the tips. Then peel the potatoes – these are tiny potatoes. If you are using a big one, cut it into bite sized pieces. Cut both ends of the green bell pepper, slice in the middle and remove the seeds. Now slice the pepper into medium sized sticks. Do the same with the red bell pepper. Cut both ends, remove the seeds, and slice into sticks. Now thinly slice the carrot into diagonal pieces Also, slice the tomato without peeling or seeding it. Step 3: Cooking the Tagine Place the carrot slices in the bottom of the tagine. Then place the tomato slices on top of the carrots. Take some of the charmoula where the fish is marinating and spread it over the tomato and carrot slices Place the fish slices on top of the tomatoes. Then top it with the veggies: the green pepper sticks the red pepper sticks the potato pieces and another slice of tomato. Pour the rest of the charmoula on top of all the veggies. Close the tagine and let it cook on medium heat for around 20 minutes. Now, for extra yumminess, add a couple of bay leaves to the sauce a few green olives and top it all with chopped parsley and cilantro. Cover the tagine and cook for another 10 minutes. At one point, check on the tagine and baste the top vegetables with the sauce. You know that your tagine is ready when the potatoes become soft as they take the longest to cook. At the end, decorate with a lemon slice and serve immediately with crusty bread. hmmmm…. This tagine tastes heavenly. Bessaha war aha.