Moroccan Fish Tagine with Sellou
A traditional Moroccan tagine made with fish, flavored with aromatic spices and served with a side of sweet sellou. This dish is perfect for a weeknight dinner.
Ingredients
- ●4 Cod filletsFresh, skin removed
- ●1 cup SellouSee separate recipe for sellou ingredients
- ●2 tbsp Olive oilFor cooking
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 tsp GingerGround
- ●1 tsp CuminGround
- ●1 tsp PaprikaSmoked
- ●1 tsp SaltTo taste
- ●1/2 tsp Black pepperTo taste
- ●1/4 cup Fresh parsleyChopped
Instructions
- 1
Heat the olive oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the ground ginger, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
- 5
Add the fish fillets and cook for 2-3 minutes per side, until they start to flake apart.
- 6
Add the chopped parsley and cook for an additional 1-2 minutes.
- 7
Transfer the tagine to the oven and bake at 375°F (190°C) for 10-12 minutes, or until the fish is cooked through.
- 8
Serve the fish with a side of sellou and garnish with additional parsley if desired.
- 9
Cook time may vary depending on the thickness of the fish fillets.
- 10
To make sellou, follow a separate recipe that includes ingredients like semolina flour, honey, and rose water.
- 11
Serve the tagine with a dollop of sellou on top and a sprinkle of chopped parsley.