Tagine Of Fish Balls Recipes

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TAGINE OF FISH BALLS



Tagine of Fish Balls image

Morrocan fish dish from "Made in Morocco". Traditional cooked in a tagine, but if you don't have one use a wide shallow frypan with a tight fitting lid.

Provided by Coasty

Categories     Moroccan

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg fish, white flesh & boneless
1/2 cup breadcrumbs
3 garlic cloves, crushed
1 red chili, small & finely chopped
3 cm ginger, grated
1/2 cup coriander, chopped
1 egg white
1 lemon, juiced
2 onions, finely sliced
1 teaspoon ginger, ground
1/2 teaspoon saffron thread
1/4 cup water, warm
1 preserved lemon, pulp removed, diced
1 cup fish stock
3 tablespoons parsley, chopped

Steps:

  • Cube the fish and place in a processor and process to form a rough textured paste. Pour into a bowl and combine with breadcrumbs, garlic, chilli, ginger root, coriander, egg white and lemon juice. Season with salt and pepper and mix well.
  • Place the saffron in the warm water and set aside.
  • Wet hands and shape mixture into 24 balls.
  • Heat a pan and add some of the ghee and gently fry the fish balls. Set aside.
  • In the same pan the remainder of the ghee and add saute onions on very low heat for 5 minutes Add the ground ginger, saffron and water, diced lemon ride and stock. Bring to the boil and simmer for 15 minutes.
  • Return fish balls to the pan cover and cook gently for 10 minutes.
  • Scatter with parsely and serve.

Nutrition Facts : Calories 102.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.6, Sodium 209.3, Carbohydrate 19.6, Fiber 2.9, Sugar 3.3, Protein 5.2

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

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