|
Thank you, from the Foods of the World Forums! |
Tangier: Sea Bass Tagine |
Post Reply 
|
| Author | |
Margi Cintrano 
Master Chef 
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
 Post Options
 Thanks(0)
 Quote Reply
 Topic: Tangier: Sea Bass TaginePosted: 16 February 2012 at 09:01 |
|
The historic city of Tangier, located in Morocco on the southern Atlantic coast, has an international inheritance that is evidenced by its cuisine. The fish specialties are prepared in a unique marinade called Charmula which consists of: smoked paprika, cumin, cilantro, garlic, saffron and tumeric.
 Fish Tagine for 4:
1/ 2 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves minced
3 tblsps chopped fresh cilantro
1 tblsp Smoked Paprika, Pimentón Sweet
2 tsps cumin
1/8 tsp crushed saffron threads
4 sea bass fillets
1 1/2 plum tomatoes seeded and de-skinned
1 large onion
3/4 tsp ground pepper
1 lemon
salt to taste
1 medium sized red bell pepper
24 Kalamata Olives or similar
*** Note: this can be served on top of Cous Cous prepared with fish stock
1) Mix the 1st 7 ingredients in medium bowl
2) add fish and marinate for 15 to 20 minutes
3) Preheat oven to 350 degrees farenheit
4) a glass casserole dish or earthen clayware tagine is required to prepare dish
5) layer the bottom of the cooking vessel with the tomatoes sliced thinly
6) then place onion, lemon slices and season with salt and pepper freshly grounded
7) drain the fish from marinade ( reserve marinade ) and place on top of the vegetables
8) season lightly if necessary and top with red bell pepper cut into strips and then, top with the olives and reserved marinade
9) cover with aluminum foil and bake 40 minutes
10) increase oven temperature to 400 degrees farenheit and bake without cover for 15 minutes more
11) garnish with freshly chopped parsley
*** serve with cous cous made in fish stock
and a white wine, warm Pita bread and Harissa sauce
Enjoy.
Margi.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
 |
|
| Sponsored Links | |
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 16 February 2012 at 10:21 |
|
another wonderful-lookng seafood post ~ thank you, margi!
i am always interested in north-african food, but haven't yet tried preparing it. if i can find sea bass or a good substitute, i may give this a try, and it looks like it is very easy.
i will check and see if we have any sea bass available - I know that we have cod and tilapia available, frozen. do you think this would work well with freshwater fish? |
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 16 February 2012 at 12:25 |
|
Thanks for the compliment. This is a lovely recipe ... Can serve with a Basmati or Pilaf rice at dinner time and / or a Cous Cous for lunch ... Its light, healthy and easy ... Key when you are busy.
*** Also turbot and / or ma hi mahi or any other firm white fish can work.
Let me know, how it turns out. It is simple. Adjust spices to your palate.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 16 February 2012 at 12:28 |
|
Oh sorry just saw your question ...
Yes, I believe so, if a river or lake fish isn´t too oily like a cod or salmon, definitely.
A mild flavor fish, because u are using alot of spices --- so you need a fish that is mild on taste.
Which varieties do you have availability to ?
Where do you reside ?
Have nice evening.
Margi.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 16 February 2012 at 12:30 |
|
try the talapia --- it is delicate from what I recall --- do you know the name of talapia in Spanish or French or German or Portuguese or Italian ? Is it just a western Atlantic variety ?
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 16 February 2012 at 12:35 |
|
hi, margi - i live in the north-central part of montana in the US. we've quite a good selection of freshwater fish that would probably work very well for this. chief among them would probably be walleye, which is very similar to zander or fogas from the danube. also, we have northern pike, which would also be good, i think.... as for the tilapia, i only know it as tilapia, but will see if i can find some regional names for it.
i'll see about giving this a try, depending on our fishing luck this spring!
 |
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 17 February 2012 at 03:12 |
|
Thanks for your information. I shall do some research on the Latin origin names, however, as I mentioned, on the Turkish recipe; I personally prefer Fresh fresh lake or Fresh fresh river fish verses frozen ocean varieties ... I believe it shall be wonderful ... Delicate yet firm structure, a white fresh water fish --- sounds great. The key in the Mediterranean, is that we do not have to eat frozen fish, when we can buy fresh. We buy what is available ... I would definitely go with the freshly caught freshwater any day.
MC.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 17 February 2012 at 10:38 |
|
very nice - i will see about trying this or the turkish recipe (or both!) with some fish we catch this summer ~
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Rod Franklin
Chef 
Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
Post Options
Thanks(0)
Quote Reply
Posted: 17 February 2012 at 10:41 |
|
This looks real good. Maybe I missed something, but what happens with the reserved marinade?
|
|
|
Hungry
|
|
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 18 February 2012 at 04:35 |
I was wondering the same thing...sure does sound like a great recipe though.
|
|
|
Go ahead...play with your food!
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 18 February 2012 at 05:40 |
|
Number 7 in original part of recipe instructions
Pour reserve marinade on top of fish and layers before placing alum. foil and baking.
M.C. ( i rewrote the recipe instructions for all of you ) ...
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
Post Options
Thanks(0)
Quote Reply
Posted: 22 February 2012 at 06:00 |
|
also, we have northern pike, which would also be good, i think....
Of all the fishes native to Montana, pike would be the best choice. For tajines you want good hunks of fish, not skinny filets. Tajines are, essentially, braised dishes.
They also really work best in the clay vessel also called a tajine. But if you don't have one, use the same pot--casserole--whatever you would for other kinds of braising.
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 22 February 2012 at 06:15 |
|
Historic Foodie,
Yes, true on the tajine clay cooking vessel or earthenware which retains heat too ...
Yes, I agree that a thick white fish is needed ...
This is quite tasty ...
We like Gulf and North African for a change of pace ... I had this dish in Tangier and it was absolutely divine. I had it with Sea bass.
Kindest and thanx for ur input.
MARGI.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
Post Options
Thanks(0)
Quote Reply
Posted: 22 February 2012 at 07:34 |
|
Sea bass is certainly a good choice. But it's incredibly expensive---upwards of 26 bucks a pound.
In her fish tajine instructions , Fiona Dunlap merely says "robust white fish filet (such as pollock) skinned, boned, and cut into large chunks." I believe she uses "robust" referring to the thickness of the fish, rather than the taste.
Paula Wolfert has a couple of fish tajines in her seminal Cous Cous and other Good Food From Morrocco. There, again, we find size important. In fact,one of the recipes uses a whole fish. In her recipe for Fish Tagine with Tomatoes, Potatoes, and Green Peppers, she calls for "1 striped bass, 2 red snappers, or any large, firm white fish (41/2 to 5 lbs)" which gets cut crosswise into "5 or 6 large pieces"
Ghillie Bason has several seafood tajines in her Tagine: Spicy Stews from Morocco. There's one that uses a whole red mullet, one using "fresh fish fillets, such as cod or haddock, cut into large chunks," and another using monkfish tail "cut into chunks."
From this I would conclude that the specific fish used is unimportant. What counts is that it be firm fleshed, and in relatively large hunks.
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 24 February 2012 at 05:53 |
|
Historic Foodie,
Good Morning,
As we both know, each country has their " fish culture ", and the recipe I had in Tangier which was absolutely lovely, served it with Sea bass.
In Madrid, Sea bass is 3 Euros per kilo on sale !
... I just bought 6 ... Tomorrow I am going to make the Sardinian Boulabaisse for Sunday and Saturday is chicken marengo --- simple Italian Piemonte dish ...
*** Availability, the fish culture in general is just so different --- My viewpoint unfortunately is, the fish in the USA is very over priced ... A fish that is 26 Dollars in the USD per pound is NO better than the Fish in the Mediterranean for 3 or 4 Euros, at most 8 euros a kilo at priciest.
Well, which white fish works with Tagine is key --- and you know how to substitute very well.
I live in the Mediterranean, and thus, utilise the products here --- I am here over 20 yrs. and it is very difficult for me to decipher which fish are good substitutes in USA ---
Thanks for posting ur views.
Margi.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
Post Options
Thanks(0)
Quote Reply
Posted: 27 February 2012 at 08:57 |
|
Ron,
Historic Foodie had assisted me with how to edit a post I had published ... and I see the tagine was corrected --- thanks so much ... And I just correct the peeling of the Poblano ( Mexico ) ... after the char ...
Margi.
|
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 27 February 2012 at 09:14 |
|
sounds good!
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Post Reply
|
|
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Topic Options
Rod Franklin wrote: