The tagine, as you know, is typical of Maghreb cuisine, and all kinds of preparations are made in it, I mean, meat and fish, vegetables and even fruit. The most exciting thing about this type of container is that cooking will be different depending on how we place the ingredients, for example, the one we place on the highest part will be steamed, thus achieving more juiciness, and the harder ingredients will always be placed on the base where the liquid will be and in contact with the fire.
That is why today's recipe, conger eel with vegetables, is a perfect match for this type of cooking. With the Le Creuset tagine we are going to get vegetables cooked to perfection and steamed fish. What more could we ask for? Flavour, perhaps? For this reason, today I present to you chermoula, a fantastic marinade, typical in the preparation of fish dishes from North Africa.
If you like fish preparations, this is yours. Take note, in less than an hour you will have a feast on the table.
Tajine Le Creuset , Pallarès kitchen knife in carbon steel with boxwood handle
Ingredients (for 4 people)
- 500 g of sliced conger eel
- 1 onion peeled and sliced
- 1 carrot peeled and sliced
- ½ green pepper, julienned
- ½ red pepper, julienned
- 1 tomato sliced
- 1 large potato, peeled and sliced
- 1 lemon
- 10 black olives with pits
- Extra virgin olive oil
- Salt
- Pepper
- Laurel
For the chermoula:
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves of garlic, finely chopped
- 1 teaspoon tomato paste
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 1 teaspoon sweet paprika
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 pinch of saffron
- 1 teaspoon salt
Preparation
- We start by preparing the chermoula, in a bowl we mix all the ingredients.
- Season the conger eel with salt and pepper and place it in a bowl with half of the chermoula, add a tablespoon of water and mix well. Leave to marinate while you prepare the ingredients for the tagine.
- We cut all the vegetables.
- Next, add two tablespoons of oil to the base of the tagine, and place a base of onion and carrot. Then, sprinkle a little of the marinade that we have reserved. On this base, place the tomato slices and around it, forming a ring, place the cut potato.
- Place the conger eel, which has been removed from the marinade, in the centre of the wreath. Arrange the strips of pepper and olives, add two bay leaves and decorate around with a slice of lemon. Pour the remaining marinade over the tagine and close it.
- Cook for 20 minutes on medium heat. After 20 minutes, check that the potato is cooked. If not, close the lid again and cook for 10 more minutes.
- We serve hot.
As you can see, tagines are very popular preparations. They are the ideal way to make traditional or non-traditional dishes, giving them a different touch. And if that were not enough, they will always have a perfect presentation.
At Claudia&Julia you will find the iron tagine, like the one from Le Creuset that I used today to cook this recipe, and the ceramic tagines, like those from Emile Henry or Revol. You will see them all here .
And don't tell me that this fish casserole isn't wonderfully aromatic as well as healthy and delicious. Do you dare to prepare it? I'm sure that everyone at home will lick their fingers and want to dip it in bread.
Tell me, do you like cooking in a tagine?
Loreto
