Moroccan Fish Tagine with Aromatic Spices Wine Sauce

Suitable for VitaClay Models: VS7600, VF7700, VM7900

The Moroccan Tagine is one of the many traditional clay vessels used to cook amazing, authentic ethnic dishes in other parts of the world. It's shaped a bit like a genie lamp, with a wide base and a narrow, thin top that has a hole in it for steam to escape. This unique design allows for both boiling and steaming of the dishes. 

VitaClay is very similar to the Tagine, though no open fire is needed for cooking with VitaClay. All of our modelsare fully electric and safe to leave cooking while you are away from the house or sleeping. They also use boiling and steaming to achieve amazing taste, texture and nutrients in every dish. 

This Moroccan Fish recipe comes out similar to one cooked in a Tagine, but without having to buy and learn how to use a Tagine, and you can safely cook it in your home without having to babysit it! Try it and see why VitaClay can be  your new best friend!

Ingredients

• 1 onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 red bell pepper, chopped or sliced in strips
• 2 tomatoes, chopped
• 1 teaspoon whole or ground cumin seeds
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 cinnamon stick
• 1 tablespoon homemade harrissa (see below)
• 1/2 cup white wine
• 3 cups broth
• 1 pinch of saffron (steeped in hot broth)
• 1.5 lbs mixed firm fish fillets of your choice, seasoned with salt and pepper
• 2 preserved lemons, chopped
• 12 green olives, stoned and roughly chopped
• One bunch of cilantro, finely chopped

For the home-made harrissa:

• 3 fresh red chilies, roughly chopped
• 3 garlic cloves, finely chopped
• 1-2 lemons, juice and zest
• 4 tablespoons Olive oil
• Salt and freshly ground black pepper

Put the chilis, garlic, lemon juice and olive oil into a food processor or mortar and pester, and blend into a rough paste.

Instructions

Makes 6 servings.

1. Add all of the above ingredients to VitaClay® Pot.
2. Cover and Set on "Stew" to cook for about 15-20 minutes or until fish becomes flaky.  When ready to serve blend in chopped cilantro and a few sprigs on top for garnish.  Make sure that olives and preserved lemons are visible when serving.
3. Serve on a bed of steamed couscous.