Tagine Of Fish Balls Recipes

MOROCCAN FISH TAGINE

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.

MOROCCAN FISH TAGINE

Steps:

• Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.
• Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
• Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
• Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.
• Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
• Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
• Serve and enjoy.

FRAGRANT FISH TAGINE

Steps:

• To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
• Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
• Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
• Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

TAGINE OF FISH BALLS

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.

FISH TAGINE

Steps:

• First you need to make a flavor base for the tagine: Cut a cross over the bottom nodule of the tomatoes and blanch in boiling water. Then peel skin away, cut into quarters, and seed.
• Burn the outside of the pepper over a naked gas flame. When the skin is black, place pepper into plastic bag and seal. When cool enough to handle, rub from the outside to remove all the pepper skin, split, and seed.
• Pour 1 tablespoon of olive oil into a casserole dish, or tagine. Chop the pepper and tomatoes and place in the dish, add the chopped onion and some garlic. Heat over a flame to cook slowly.
• Then start making the marinade for the fish: Crush the fresh cilantro and flat leaf parsley with a pinch of salt in a pestle and mortar. Place into a flat mixing bowl with 1 tablespoon of olive oil. Add turmeric, ground ginger, and black pepper.
• Prepare the fish by chopping the heads and tails off, slice diagonally across its body to allow the flavors to penetrate the fish. Add sea bass, red mullet, and squid to marinade. Leave for 10 to 15 minutes.
• Add the fish to the flavor base, big pieces first. Leave the squid for last minutes, as this does not take long to cook. Cook over the heat for 10 minutes. Then add the squid and shrimps and any leftover juices. Cook for a further 5 minutes.
• Serve with couscous and salad.

TUNISIAN FISH TAGINE

Steps:

• Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.
• Seed the chilies and cut into julienne strips.
• Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.
• At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.
• As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.
• Serve in large warmed bowl, sprinkled with cilantro.

VEGGIE " FISH" BALLS

Steps:

• In a medium mixing bowl combine the breadcrumbs, eggs, fish, zucchini, onion, and spices and form palm-size balls from the mixture.
• In a covered pan over medium heat, brown the balls in a small amount of olive oil. This should take 5-10 minutes depending on size.
• For the dipping sauce, combine the three ingredients to taste.

FISH BALLS

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.