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the appetizer:

150 Best Tagine Recipes, Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker includes recipes like Moroccan Sweet Potato Soup; Fruits de Mer; and Lamb Tagine with Oranges and Dates.

Cookbook

Fruits de Mer

 

Fruits de Mer

Makes 6 servings

 

All around the Mediterranean, fish and shellfish are combined in ways that reflect the culture of the sea and the people of the coastal regions. For North Africans, this is a festive dish reserved for celebrations. It is a riot of color and rich in the flavors of Morocco, so do not be surprised at the long list of ingredients.

Once the ingredients are assembled, it is remarkably easy and fast to make. Serve this with lightly buttered couscous and celebrate.

Tip

Traditional Berber tagines featured lamb, goat meat or vegetables most often, with fowl occasionally. Fish and shellfish are a modern adaptation found in Moroccan restaurants in the tourist areas of Casablanca, Fez and Tangier.

  • Large tagine pot
  • 3 tbsp avocado or olive oil 45 mL
  • 6 cloves garlic, finely sliced
  • 1 tbsp Berbere (page 42 of the book) or store-bought garam masala 15 mL
  • 2 carrots, cut into matchsticks
  • 2 parsnips, cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • 1 onion, cut in half and sliced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1 cup fish stock or chicken broth 250 mL
  • 1/2 cup dry white wine 125 mL
  • 1/4 cup chopped fresh parsley or cilantro 60 mL
  • 2 tbsp drained rinsed capers 30 mL
  • 1 lb skinless salmon or trout fillets, cut into chunks 500 g
  • 24 jumbo shrimp, shelled and deveined
  • 24 mussels or scallops, cleaned

1. In the bottom of a flameproof tagine, heat oil over medium heat. Add garlic and Berbere and cook, stirring, for 3 to 4 minutes or until garlic is softened but not colored. Add carrots, parsnips, zucchini, onion, and red and green bell peppers and cook, stirring, for 1 minute to coat with oil and spices.

2. Add stock, wine, parsley and capers and bring to a boil. Stir in salmon, shrimp and mussels. Cover with tagine lid, reduce heat to low and simmer gently, stirring once or twice, for 15 to 20 minutes or until fish is opaque and flakes easily with a fork, shrimp is bright pink and opaque and shells of mussels are open (discard any that remain shut).

 
  • from:
    150 Best Tagine Recipes
    Including Tantalizing Recipes for Spice Blends and Accompaniments
  • by Pat Crocker
  • Robert Rose 2011
  • 224 pages; Paperback; $24.95
  • ISBN-10: 0778802795
  • ISBN-13: 9780778802792
  • Recipe reprinted by permission.

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150 Best Tagine Recipes

 
 
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This page created January 2012


 

 
 

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