Preserved Lemons For Moroccan Fish Tagine Recipes

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PRESERVED LEMONS FOR MOROCCAN FISH TAGINE



Preserved Lemons for Moroccan Fish Tagine image

This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 lemons

Number Of Ingredients 4

2 large lemons, scrubbed, dried, and each cut into 8 wedges
1/3 cup coarse salt
1/2 cup fresh lemon juice
Extra-virgin olive oil

Steps:

  • Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
  • To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.

MOROCCAN FISH TAGINE



Moroccan Fish Tagine image

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories     Seafood     Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Steps:

  • Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
  • Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
  • Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

FISH TAGINE WITH OLIVES (MOROCCAN STEW)



Fish Tagine With Olives (Moroccan Stew) image

Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.

Provided by FDADELKARIM

Categories     Stew

Time 1h45m

Yield 3 serving(s)

Number Of Ingredients 21

paprika, to sprinkle on the potatoes
2 small potatoes, peeled & cut into strips
3 -4 white fish fillets, boneless (I used tilapia fillets)
1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1/2 cup water
1 roma tomato, chopped
1/2 small onion, cut into thin strips
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup green olives, cracked (pitted, preferably)
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
1/4 cup fresh parsley, finely chopped
3 medium garlic cloves, minced
1 tablespoon vinegar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper

Steps:

  • Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
  • Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
  • While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
  • Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
  • Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
  • Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
  • Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.

Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2

MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS



Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons image

This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 17

2 teaspoons cumin seeds
3 cloves garlic
1 teaspoon coarse salt
1 tablespoon sweet paprika
1 1/2 teaspoons crushed hot red pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges Preserved Lemons for Moroccan Fish Tagine, rinsed, pulp and peel separated
3 tablespoons fruity extra-virgin olive oil
1 pound monkfish fillet or thick slabs of halibut
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
1 pound red ripe tomatoes, peeled and thinly sliced
1 small green bell pepper, sliced into very thin rounds
2 dozen Moroccan red or picholine olives, rinsed and pitted
2 dried bay leaves, preferably Turkish
Sprigs fresh cilantro, for garnish

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
  • Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
  • Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
  • Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
  • Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
  • Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.

CHICKEN & PRESERVED LEMON TAGINE



Chicken & Preserved Lemon Tagine image

This is the ultimate Moroccan stew! I love preserved lemons and harissa - 2 ingredients you find over and over again in Moroccan cuisine!

Provided by shiumaieats

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken legs (de-skinned if you prefer)
2 small white onions
2 garlic cloves, minced
1 tablespoon olive oil
1 piece gingerroot
2 cups chicken broth
4 sprigs coriander
pitted green olives
1 whole preserved lemon, sliced
2 teaspoons harissa or 2 teaspoons chili paste
2 teaspoons cumin
1 teaspoon ginger powder
1 teaspoon turmeric (for color) or 1 teaspoon saffron (for color)
3 dried chilies (to garnish)

Steps:

  • Sauté the diced onions and garlic in the pot on low heat just to sweat the onions. While doing so, pan fry the chicken legs in a separate pan just to get a golden brown on both sides.
  • Add the cumin, ginger and turmeric to the onions and garlic.
  • Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted) just enough but not covering the chicken. Add the sliced preserved lemon and green olives. The lemon is sour and salty so there is no need to add any salt to this dish.
  • Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat.
  • When the chicken is cooked, garnish with chopped coriander, dried whole chilis and sliced preserved lemon.
  • Serve this dish along with fluffy cous cous :).

Nutrition Facts : Calories 387, Fat 24.7, SaturatedFat 6.4, Cholesterol 138.6, Sodium 510.4, Carbohydrate 5.7, Fiber 1.1, Sugar 2.1, Protein 33.6

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES



Moroccan Fish Tagine with Peppers and Olives image

Categories     Fish     Herb     Olive     Tomato     Bake     Marinate     Spice     Saffron     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

  • Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
  • Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
  • Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
  • Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

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From thespruceeats.com
  • Chicken With Preserved Lemon and Olives. Chicken with preserved lemon and olives is perhaps the most popular of Moroccan dishes which use preserved lemons.
  • Lamb or Beef With Preserved Lemon and Olives. Surprisingly easy to make, lamb with preserved lemon and olives may be prepared with lamb, beef, or ​goat meat.
  • Moroccan Fish Tagine. Use fresh or preserved lemon in this traditional fish and veggie tagine. A Moroccan marinade called chermoula adds plenty of flavors, but you can make things a bit fiery by adding cayenne or chili pepper.
  • Moroccan Cauliflower. Moroccan spices and preserved lemon transform a head of cauliflower into an exciting side dish full of flavor and color. You might also consider offering it as a light vegetarian entree.
  • Moroccan Artichoke Salad. Artichoke hearts and bottoms are a favorite vegetable while in season during winter months. For this Moroccan artichoke salad, they're simmered in a tangy sauce with Moroccan spices, garlic, and preserved lemon.
  • Cooked Salad With Preserved Lemon and Olives. Mallow is a plentiful green in Morocco, but if it's not available in your area you can make this mallow salad with spinach or a mix of greens.
  • Salade Mechouia. Roasted pepper and tomato salad is a popular offering in homes, restaurants, and roadside grills. It can be eaten as a dip or used as a sandwich filler along with meats.
  • Beef or Lamb Tagine With Carrots. Zesty seasoning and tangy preserved lemons contrast perfectly with the natural sweetness of carrots in this beef or lamb tagine.
  • Lamb With Cabbage. Cabbage may not make it onto your shopping list most weeks, but do give this dish of lamb with cabbage a try. It's a surprisingly delicious way to prepare this vitamin-C abundant vegetable.
  • Lamb or Beef Tagine With Cardoons. Although many Americans have never tried cardoons, in Morocco they're quite popular, particularly when prepared in this classic tagine recipe with preserved lemons and olives.


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From curiouscuisiniere.com


CHICKEN TAGINE WITH PRESERVED LEMON | KITCHN
2010-03-09 A little later today, we are giving you a tutorial for preserved lemons. So, to whet your appetite for that, here is a recipe that uses preserved lemons to full effect: A flavorful Moroccan tagine with chicken, garlic, ginger, olives, saffron and other spices — as well as the tangy, delicious flavor of lemons preserved in salt.This recipe is like a party-fied version of …
From thekitchn.com


PRESERVED LEMONS FOR FLAVORFUL MOROCCAN TAGINE DISHES, VITACLAY …
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, Add spices between layers (optional). Press the lemons down to release their juices and to make room for ...
From vitaclaychef.com


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