Moroccan Tagine With Fish And Rice Recipe

Cooking Directions

• STEP 1.In a large tagine pot, heat olive oil over medium heat. Add onions, garlic, and spices, and sauté until fragrant.
• STEP 2.Add the tomatoes, bell peppers, and carrots to the pot, and cook for a few minutes until they start to soften.
• STEP 3.Place the fish fillets on top of the vegetables, and pour in the vegetable broth. Cover the pot and simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
• STEP 4.While the fish is cooking, prepare the rice according to package instructions.
• STEP 5.Serve the Moroccan Tagine over a bed of rice, garnished with fresh herbs. Enjoy!

Cooking Tips

• You can use any firm white fish fillets for this recipe, such as cod, halibut, or tilapia.
• Feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat, or reduce the amount for a milder flavor.
• For added richness, you can stir in a tablespoon of butter or a splash of heavy cream into the tagine sauce before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tagine gently in a saucepan over low heat, adding a splash of water or broth if needed to prevent drying out.
• Serve the Moroccan Tagine with fresh lemon wedges on the side for a tangy citrus twist.