Moroccan Fish Tagine | Recipe by Lounging with Lenny

Summary

In this video, Lenny from 'Lounging with Laini' demonstrates how to make an authentic Moroccan fish tagine using cod fillets and a flavorful Moroccan marinade called charmoula. The recipe involves marinating the fish, preparing a variety of vegetables, and arranging everything in a traditional tagine dish. After slow-cooking the tagine for an hour and a half, Lenny shares the aromatic and delicious result, perfect for six people. The video also includes a special promotion for Nakano knives, a brand known for its high-quality, durable Japanese kitchen knives.

Takeaways

• 🔪 Nakano knives are known for their sharpness and durability, inspired by Japanese sword making.
• 🐟 The recipe demonstrated is for an authentic Moroccan fish tagine, using cod fillet, though other fish options like eel, swordfish, or sea bass can also be used.
• 🌿 Charmoula is a Moroccan marinade made with cilantro, parsley, garlic, ginger, cumin, coriander, paprika, saffron, lemon zest, and olive oil.
• ⏲️ The fish should be marinated with charmoula for at least one hour or overnight for better flavor.
• 🥕 Vegetables used in the tagine include onions, tomatoes, bell peppers, carrots, and potatoes, all cut into specific shapes and sizes.
• 🍋 Lemon slices, turmeric, saffron, olive oil, and garlic are added to enhance the flavor of the dish, along with seasoning the vegetables.
• 🍲 The tagine dish is used for cooking, but a Dutch oven can be substituted if necessary. It’s important to cook the tagine on low heat for 1.5 hours.
• 💡 No extra liquid is needed during cooking, as the tagine will cook in its own juices, though excess liquid can be removed during the process.
• 🫒 Kalamata olives and lemon slices are added toward the end to elevate the flavor of the fish and vegetables.
• 🍽️ The fish tagine serves six people and is praised for its aromatic and balanced flavors.

Q & A

What is the primary dish being prepared in the video?

The primary dish being prepared is an authentic Moroccan fish tagine.

Which type of fish is used for the tagine in the video?

The video uses fillets of cod for the fish tagine.

What is charmoula and how is it used in the recipe?

Charmoula is a Moroccan marinade made with cilantro, parsley, garlic, ginger, saffron, cumin, coriander, paprika, lemon zest, lemon juice, olive oil, salt, and black pepper. It's used to marinate the fish and also added to the vegetables in the tagine.

What is the significance of saffron in this dish?

Saffron is a strong spice used sparingly in this dish to avoid overpowering the other flavors, ensuring that the dish remains balanced.

How long should the fish marinate before cooking?

The fish should marinate for about one hour, but it can also be marinated overnight for stronger flavor.

What vegetables are included in the fish tagine?

The vegetables included are onions, plum tomatoes, green and red bell peppers, carrots, celery, and Idaho potatoes.

How are the potatoes prepared for this tagine?

The potatoes are cut into circles about 0.75 inches thick, then marinated with garlic, turmeric, saffron, salt, black pepper, and olive oil.

What type of dish is recommended for cooking the tagine?

A tagine dish is recommended for cooking this recipe. However, if you don’t have a tagine, a Dutch oven can be used as an alternative.

Why should no extra liquid be added while cooking the tagine?

No extra liquid should be added because the dish cooks in its own juices, creating a rich and flavorful broth.

How long does it take to cook the fish tagine, and what heat setting is used?

The fish tagine is cooked on low heat for about one and a half hours.