Moroccan Fish TagineSubmitted by: DILBERTA
IntroductionThis is basically a fish stew, but made with lots of yummy spices and served over couscous. This is basically a fish stew, but made with lots of yummy spices and served over couscous.
3 tablespoons olive oil
20 ounces cod fillets (4 5-oz fillets) You could also use mahi-mahi or tilapia
1 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon whole wheat flour
2 cloves garlic, minced
2 cups unsalted chicken stock (like Kitchen Basics)
2 carrots, chopped
1 medium onion, chopped
1 stick cinnamon
1 15-ounce can so-salt added diced tomatoes
1/2 teaspoon kosher salt
1 cup couscous (try whole wheat)
You can change this recipe by using 18 oz of chicken or 16 oz of pork or beef. If you do, then since these meats take longer to cook than fish, you need to saute' them for about 3 minutes per side instead of the 1 minute shown in step one.
Then substitute unsalted chicken or beef stock (whichever applies) for the vegetable stock.
Finally add the meat when you add the vegetables.
SAUTE' the fish about one minute per side. Remove the fish from the post to a plate.
MIX the spices and flour together in a small bowl. Reduce the heat to low and add the spices-flour mixture and garlic tot he pot. Stir for 30 second then whisk in the stock. Add the vegetable, cinnamon and tomatoes. Bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes.
RETURN the fish to the pot and gently simmer until the vegetables and the fish are tender, about 5 minutes. Season with salt.
WHILE the stew is simmering, put the couscous in a heat-proof bowl and stir in 1 cup of boiling water. Cover and let stand until the stew is ready.
FLUFF the couscous with a fork. Serve the stew over the couscous.
Serving Size: Make 4 servings- about 4 ounces of fish, 1/2 cup of couccous and a 1/2 cup fo sauce.