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.
