Nedbank Desert Dash 2015 coming upNovember 27, 2015
Life on a table recipe #201- Salmon MuffinsDecember 3, 2015
RABBI ELI’S HAKE TAGINE
Extract from the book Life on a table by Antoinette De Chavonnes Vrugt
A shared love of food has enabled me to meet many interesting people. This is Rabbi Eli’s recipe from Morocco. I always make it in my tagine (earthenware pot), but any pan with a lid will do. It’s so delicious, and so quick and easy. Soak it all up with bread.
1 kg firm fish fillets
15 ml turmeric
45 ml paprika
60 ml olive oil
Salt and pepper to taste
10 cocktail tomatoes, halved
6 cloves of garlic, halved
1 onion, sliced
4 carrots, peeled and shaved
1 bunch of fresh coriander, chopped
1 bunch parsley, chopped
125 ml water
Place the fish in a marinade bowl and cover with the turmeric, paprika, salt, pepper and olive oil.
Shave the carrots with a potato peeler to reduce their cooking time.
Start by packing your tagine (or saucepan) with the garlic halves, cocktail tomato halves, onion and carrot shavings.
Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top.
Cover again with the rest of the parsley and coriander.
Rinse the marinade bowl with the water and pour it over the fish.
Cover with the lid and simmer on low for about 20 minutes or until the fish has turned white and firm.
Photo ©Hentie Burger