Saison wrote:What's the fish tagine recipe?
It's from Paula Wolfert's Mediterranean Clay Pot Cooking
. One pounds a charmoula of 2 tsp toasted cumin seeds, garlic, salt, paprika, parsley, cilantro, pulp of a preserved lemon, and olive oil. Rub half on a pound of fish (we used halibut) and set aside to marinade. Add a bit of water to the rest, layer in baking vessel with tomatoes, sliced bell peppers (we substituted), carrots, celery (we always substitute fennel), the fish and more of everything. Top with preserved lemon peel and bay leaves. Bake at 300 F till done.
She gives proportions and I do slavishly follow recipes the first time (sometimes). Responsibility is on you however both to cook the fish properly, and get the proportions as tasty as possible. It was great, but I'd wing it next time from memory of the above description, not her exact proportions, paying more attention to how I think it'll taste. Also, I like my fish just done, so it would be tempting to precook the veggies a bit, then go much slower in the KK, uncovering the cooking vessel to cautiously take on a bit of the smoke. Water is a smoke magnet, so be very cautious here. The tagine knows
it was cooked over charcoal (and so do you!) even with the lid on.[Edit]
Tried this again, uncovered, and the fish drew in too much smoke, in a very unflattering way. Proceed with care!
Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"
Ripose il cane: "Ho fame e non ho nulla da mangiare."