We're going to Morocco!
Well your taste buds are lol
Nothing beats a comforting meal that's packed with a ton of
flavour.
For a while now I've been loving harissa paste especially paired with
saffron,
so I came up with this fish recipe using these 2 main ingredients and
it's now a family favourite.
This recipe can be made in a Moroccan tagine,
now I actually got a tagine after I made this a few times,
so I am yet to try it out in one, hopefully I will soon and I will update
this post.
- QUICK TAGINE TIPS -
Please note - to cook it in the tagine certain steps would need to be
changed.
You should not start the cooking process on the stove and move it to
the oven when using a tagine,
because it needs constant temperature.
So I would suggest is:
marinating your fish,
adding your raw onions into the tagine first,
layering your marinated fish,
pouring your saffron water over it,
closing it up and cooking it in the oven.
Please remember when using a tagine:
DO NOT PREHEAT YOUR OVEN
and
KEEP THE TEMPERATURE CONSTANT (195 Degrees C is my safest
option)
Again those are just tips for cooking this meal in a tagine,
if you're cooking it in a normal baking pan please follow the method
below.
- INGREDIENTS -
5 - 6 Hake Fillets
3- 4 Fresh Tomatoes - Pureéd (you can use tinned tomatoes)
1 Tbsp Tomato Paste
1 tsp Chili Powder
1 Tbsp Smoked Paprika
2 Cloves Crushed Garlic
Salt to taste
1 tsp Pepper
2 Tbsp Lemon Juice
2 1/2 Tbsp Harissa Paste (because every brand is different, give it a quick
taste before hand to control how much heat you prefer)
3/4 cup hot water with a pinch of saffron strands
1 Onion - Sliced Thinly
1 Garlic Clove - Sliced Thinly
2 - 3 Tbsp Olive Oil
1 lime sliced
Handful fresh coriander
- METHOD -
- Pre-heat your oven to 200 Degrees C and mix in a bowl your pureed tomatoes, tomato paste, chili powder, smoked paprika, garlic, salt, pepper, lemon juice and harissa paste.
- Add your saffron strands (a pinch) into 3/4 cup of hot water and leave it on the side.
- In a baking pan heat up your olive oil before adding your onions and garlic, and let it braise till golden.
- Once your onions are golden, add your marinade into the pan, stir it well and leave to bubble for around 2 - 3 minutes on a medium heat.
- Next, add your saffron infused water (make sure you get all the strands out of the cup so nothing goes to waste), mix it into the marinade and leave to bubble for around 1 minute on a low heat (you do not want to burn out the water so quickly).
- Add your hake fillets into your pan, skin down, and spoon your marinade over the top.
- Cover your pan with foil and pop it into the oven, leave to cook away for about 10 minutes.
- Check on it, it shouldn't get dry but the sauce should be a bit thick in consistency.
- Turn down the temperature to 180 - 195 Degrees C if you see the sauce is burning out too quickly.
- Next, turn your hake fillets over, spoon the marinade over them and cook for another 5 minutes be careful to not over cook it.
- Before serving add your lime slices to the top hake fillets and garnish with fresh coriander before serving.
In case you end up burning out your sauce,
there is no need to panic I came up with a nice dipping sauce to go with
it.
You can serve it with chips if you want,
or my favourite is pairing this meal with rice.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest
boards,
simply click on the picture and it will automatically take you to
pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the recipe.
I do hope you enjoy this Saffron and Harissa Moroccan Fish Tagine
Recipe,
like I said it's now a family favourite and the flavours work so
well together.
You can take your palette across the world from the comfort of your
own kitchen.
As I mentioned you can make this in a tagine,
but if you don't have one that doesn't mean you cannot try out this
recipe.
Be sure to check out my social media,
I share a lot of the behind the scenes on there and
reviews:
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