cooking time10 min.
- A tagine is cooked on a mild heat. It tends to need a longer cooking time in order to achieve a creamy consistency.
- There are two different methods of preparation: Either the fish or meat, fat, spices and herbs are added to a pot, covered with water and everything is then cooked. Then the vegetables are added. Or the fish or meat are seared in the fat with the herbs and spices. When the fish or meat is golden brown, the dish is covered with water and cooked slowly. Only then are the vegetables added.
- In the Tajine pot (only with the model with the cast iron base and ceramic cylinder), heat the oil on a medium heat and sear the onions, garlic and ginger. When the onions become translucent add the sweet paprika, chili pepper, saffron and nutmeg. Season with salt and pepper and simmer for 20 minutes with 1/2 glass of water.
- Then add the fish to the sauce and ensure it is fully covered. Cook for 5 minutes, carefully turn the fillets and then cook for a further 5 minutes.
- Serve very hot.
2 tbsp. olive oil
3 onions, chopped
3 garlic cloves, crushed
1 tbsp. freshly chopped ginger
1/2 tsp sweet paprika
1 small green chili pepper, chopped
1 pinch of saffron
1/2 tsp grated nutmeg
4 fillets of fish (sea bass, tuna, cod etc.)