This recipe came out of my head after I saw a photograph of a fish cooked in a tagine , and the end result was very satisfying ! The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.(wikipedia )
300 Grams Thick Firm Fillets of Fish - I used Sole , and cut them in chunks , marinated them with garlic and EVOO , salt and pepper for an hour . Traditionally the fish/chicken is marinated in a sauce called chermoula .
2 Large Tomatoes - cut into 8 chunks.
2 Large White Onion - cut as above.
6 Whole cloves of Garlic - bruised and left whole.
1 Red Pepper - cut into 8 chunks.
2-3 Full Sprigs of Fresh Rosemary.
6-7 Thick Fingers of Pumpkin - peeled and cut .
4 Prunes - cut into 2 .
4 Lemon Wedges.
Whole Chilies to Taste.
1 Tablespoon Brown Sugar.
I mixed all the vegetables/herbs with 1/4 Cup EVOO , and let them sit covered for an hour .Then sprinkled some water and set to cook in the tagine for about half an hour over very low heat .. adding a bit of water once or twice.When the vegetables were almost limp , I mixed in the fish , and cooked undisturbed another 15-20 minutes .
This recipe can be made in a wok with a tight lid .Essentially use what's handy - no hard and fast rules here .Olives are also added in similar recipes , however as I had enough souring agents , I held back.
Just have fun cooking !
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