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I ran across this thin little book of tagine recipes, written by Ghillie Basan, at SLT a couple of years ago and have been enjoying it ever since. I liked it so much that I bought 2 more of her books on Moroccan cooking and am going to try and find some of the others she has written on Middle Eastern and Turkish cuisines which I hope are still in print. Tonight I made a fish tagine from Tagine which was just delicious.
I used chunks of cod and marinated them for 2 hours in charmoula (a paste of garlic, cilantro, lemon juice, saffron, cumin, serrano pepper, olive oil). I sauteed minced red onion, carrot and celery, added canned plum tomatoes with their juice, white wine, preserved lemon, a few chunks of cooked potatoes and some reserved charmoula, simmered it together for 10 minutes, then added the fish and marinade and let it cook gently for a few minutes until done. The dish is garnished with chopped preserved lemon and torn mint leaves. It was killer. If you like Moroccan food, I highly recommend her books.