Ingredients
Two Servings
- 500g dorado fish or sea bream
- 200g shrimp
- 200g calamari
- 1 onion sliced into circles
- 1 potato sliced into circles
- 1 sweet potato sliced into circles
- 1 green bell pepper sliced into circle
- 1 red bell pepper sliced into circles
- 3 finely chopped garlic cloves
- 20g chopped cilantro and parsley
- Paprika
- Cumin
- Salt
- 1 lemon sliced into circles
- Olive Oil/Vegetable Oil
- 1 chili pepper
Instructions
Add circles of potatoes, sweet potatoes, onions, green bell pepper, red bell pepper.Add 3 tablespoons of olive oil 2 tablespoons of vegetable oil, ½ teaspoon of salt, ½ teaspoon of black pepper 1 teaspoon of paprika, ½ teaspoon of turmeric to the cooking pot (or Tagine!). We salt the fish and prepare the marinade (or »chermoula » in Moroccan Arabic) To make chermoula we mix chopped cilantro and parsley garlic, 3 tablespoon of olive oil, 1 teaspoon of paprika ½ teaspoon of Salt, ½ teaspoon of Black Pepper, 1 teaspoon of Cumin. Marinate the fish, place the fish over the vegetables in the middle of the pot, on low to medium heat for 40-45 minutes. Slice the lemon into round slices.
Add these slices onto the top of the fish and continue to allow it to cook. Meanwhile cook the shrimp and calamari in a hot pan using garlic, salt, pepper, and oil. To finish your time cooking, use them to decorate your Tagine after turning off the heat.
