Conger eel and vegetable tagine with chermoula

The tajine, as you already know, is typical of North African cuisine, and all kinds of preparations are made in it, I mean, both meat and fish, vegetables and even fruit. The most exciting thing about this type of container is that the cooking will be different depending on how we place the ingredients, for example, the one we place in the highest part will be steamed, thus achieving more juiciness and the hardest ingredients will always be placed at the base where there will be the liquid and the contact with the fire.

That is why today's recipe, conger eel with vegetables, goes for this type of cooking. With the Le Creuset tajine we are going to get some vegetables cooked just right and steamed fish. What more can we ask for? Taste maybe? For this, today I present chermoula, a fantastic marinade, typical in the preparation of North African fish dishes.

If you like preparations with fish this is yours, note that in less than an hour you 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 sliced ​​peeled onion
• 1 sliced ​​peeled carrot
• ½ green bell pepper julienned
• ½ julienned red bell pepper
• 1 sliced ​​tomato
• 1 large potato peeled into slices
• 1 lemon
• 10 pitted black olives
• extra virgin olive oil
• Salt
• Pepper
• Laurel

For the chermoula:

• 3 tablespoons of extra virgin olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves finely chopped
• 1 teaspoon of concentrated tomato
• 1 tablespoon chopped coriander
• 1 tablespoon chopped parsley
• 1 teaspoon sweet paprika
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 pinch of saffron
• 1 teaspoon salt

Preparation

1. We start preparing the chermoula, in a bowl we mix all the ingredients.
2. Season the conger eel and place it in a bowl with half of the chermoula, add a tablespoon of water and mix well. Let marinate while preparing the ingredients for the tajine.
3. We cut all the vegetables.
4. Next we add two tablespoons of oil to the base of the tajine, we have a base of onion and carrot. Then we sprinkle a little of the marinade that we have reserved. On this base we arrange the tomato slices and around the cut potato making a crown.
5. In the center of the crown we have the conger eel that we will have removed from the marinade. We distribute the strips of pepper, the olives, add two bay leaves and decorate around with a slice of lemon. We pour the remaining marinade and close the tagine .
6. Cook for 20 minutes over medium heat. Once the 20 minutes have passed, we check that the potato is cooked, if not, we close again and cook for 10 more minutes.
7. We serve hot.

The tajine as you can see are very grateful preparations, they are the ideal way to make traditional dishes or not giving them another touch. And as if that were not enough, they will always have a perfect presentation.

At Claudia&Julia you will find iron tagines, like the one from Le Creuset that I used today to cook this recipe, and ceramic tagines, like those from Emile Henry or Revol. Here you will see them all .

And don't tell me this fish casserole isn't wonderfully aromatic as well as healthy and delicious. Do you dare to prepare it? Surely at home they lick their fingers and want to fry them with bread.

Tell me, do you like to cook in tajine?

loreto