When I first tried cod tagine, I was amazed by its flavors that burst with every bite. This dish combines tender cod with sweet potatoes, chickpeas, and a delightful mix of spices, creating an unforgettable meal. The magic lies in the balance of flavors from ingredients like olive oil, finely chopped onion, garlic, ras el hanout, preserved lemons, rose harissa, and more.
To make this delicious dish, you’ll need a few key ingredients: extra-virgin olive oil, onion, garlic, ras el hanout, preserved lemons, rose harissa, sweet potato, chickpeas, chopped tomatoes, vegetable stock, cod, flaked almonds, green olives, and parsley. With a simple yet comforting combination of these elements, preparing it becomes a joyous experience in the kitchen.
History of Fish Tagine
Fish tagine has roots in North African cuisine, particularly in Morocco. The word “tagine” refers to both the cooking vessel and the dish prepared in it. This method allows flavors to meld beautifully.
Historically, coastal regions of Morocco utilized the abundance of fish in their diet. Different types of fish, including cod, became popular due to their availability and taste. The dish is distinctive because it combines fresh ingredients like vegetables, herbs, and spices.
Fish tagine was likely influenced by various cultures, including Arab, Berber, and Mediterranean traditions. Each group contributed to the evolving recipes, ensuring a rich culinary heritage.
Today, fish tagine is popular in many Moroccan households and restaurants. It’s often served with couscous or bread, making it a filling meal. I enjoy how it showcases the country’s diverse ingredients and cooking techniques.
People are increasingly experimenting with fish tagine in different variations. This flexibility allows cooks to personalize the dish based on their tastes and local ingredients. For me, fish tagine embodies comfort and connection to Moroccan roots.
Ingredients
- 400g of bite-sized pieces of cod or monkfish
- 1 tablespoon of olive oil
- 1 finely chopped onion
- 4 peeled and finely chopped garlic cloves
- 2 tablespoons of ras el hanout
- 2 finely chopped preserved lemons (quartered and flesh removed)
- 1-2 tablespoons of rose harissa
- 1 peeled and diced sweet potato
- 1 jar of Queen chickpeas
- 1 x 400g can of chopped tomatoes
- 350ml of vegetable stock
- 40g of flaked almonds
- 75g of sliced and pitted green olives
- Handful of finely chopped parsley
How to make cod tagine?
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Begin by heating olive oil in a large frying pan over medium-high heat. Add chopped onion with a pinch of salt and sauté for approximately 6 minutes, until softened. Incorporate minced garlic and cook for an additional minute, allowing its aroma to develop.
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Next, introduce a tablespoon of ras el hanout, half of a preserved lemon (finely chopped), rose harissa and diced sweet potato to the pan. Toss the ingredients together for about 3 minutes, ensuring they are well coated with the spices. Add chickpeas (including their liquid), a can of cherry tomatoes, and vegetable stock.
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Allow the mixture to cook for 30 minutes after bringing the mixture to a simmer. The sauce needs to be thickened slightly. While the base simmers, prepare the cod by coating it with the remaining ras el hanout. Gently nestle the spiced cod pieces into the simmering vegetable mixture. Cover the pan and reduce the heat to a gentle simmer for 8 minutes, allowing the cod to cook through.
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While the tagine simmers, prepare the topping. Toast flaked almonds in a separate small frying pan over medium-high heat for approximately 2-3 minutes, until they achieve a golden-brown color. Combine the toasted almonds in a bowl with the remaining half of the preserved lemon (finely chopped), chopped green olives, and fresh parsley.
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Finally, ladle the tagine into bowls and generously top each serving with the almond and olive mixture. This adds a delightful textural contrast and enhances the overall flavor profile of the dish.
Pairings and Accompaniments
A few delightful pairings come to mind. These can enhance the flavors and make the meal special.
Couscous is a classic accompaniment. It soaks up the flavorful sauce and offers a nice texture contrast.
Bread is another fantastic option. I love serving warm, crusty bread alongside to scoop up the tagine.
For a fresh touch, a green salad with citrus dressing complements the dish well. The brightness balances the richness of the tagine.
Vegetables are also great additions. Roasted or grilled options like zucchini and bell peppers work beautifully.
Setting the table with a vibrant garnish of fresh herbs adds color and a wonderful aroma. I prefer parsley or cilantro for that extra flair.
Each pairing enhances the experience, making this dish a memorable meal.
Storing and Reheating
For storage, I recommend using an airtight container. Here are some tips:
- Refrigeration: Store in the fridge for up to 3 days.
- Freezing: For longer storage, I freeze it for up to 2 months.
When I’m ready to enjoy it again, reheating is simple. I usually follow these steps:
- Thaw: If frozen, I thaw it in the refrigerator overnight.
- Stovetop: I warm it on low heat in a pan, adding a splash of water or broth to keep it moist.
- Microwave: I use a microwave-safe dish, covering it loosely. I heat in short bursts, stirring in between, until hot.
I avoid overheating to prevent the cod from becoming tough. Enjoying leftovers can be just as delightful as the first serving.
Common Mistakes To Avoid
- Using Frozen Cod – I recommend using fresh cod whenever possible. Frozen fish can lose some texture and flavor. If I must use frozen cod, I make sure to thaw it properly.
- Overcooking the Fish – Cod is delicate and should be cooked just until it flakes. I keep a close eye on the cooking time to prevent it from becoming dry.
- Skipping Aromatics – Aromatic ingredients like garlic, onion, and spices are crucial for flavor. I make sure to sauté these before adding other ingredients to enhance their taste.
- Not Prepping Ingredients – Preparation is key. I find that chopping vegetables and measuring spices before cooking makes the process smoother and more enjoyable.
- Neglecting the Sauce – The sauce can make or break my dish. I pay attention to seasoning it well and letting it simmer to develop rich flavors.
Conclusion
Making cod tagine is an enjoyable experience. I appreciate how the flavors meld together, creating a unique dish.
The ingredients are simple but lead to a rich and satisfying meal. Fresh cod pairs wonderfully with spices, vegetables, and aromatics.
If you haven’t tried making it yet, I encourage you to give it a shot. It’s perfect for gatherings or a cozy dinner at home.
Did you know? A Persian barbari bread with sesame is perfect to scoop up the tagine!
Interested? Get the recipe now (by clicking the image below):
