I adapted this recipe from one I clipped out of a magazine what seems like a lifetime ago. It was at least pre Katrina and pre 9/11 and you could get away with carrying on all sorts of things on a plane. On a trip to New Orleans I bought a Tagine. I found it in a market in Algiers. A lover of pottery, I was fascinated by it's style and shape. This recipe and my new find were a delicious gateway into a new world for me.
The nomadic tribes of northern Africa would use it to slow cook food into a sublime succulence. For people who moved around a lot they certainly have made a wealth of contributions to our culinary landscape.
- 3 fillets of whitefish (Barramundi is my personal favorite for this dish)
- 12 oz marinated eggplant and peppers
- 1 cup chick peas, washed, cooked, drained
- 1 cup black olives (your preference on type - calamata is our favorite)
- 14 oz diced tomatoes (including juices)
- 1/3 medium onion sliced
- 1 tbsp Vindaloo
- 1 tsp sea salt
- Tabasco or hot chili oil (optional)
- 6 slices lemon
Preheat oven to 400 c. Grease a tagine or Dutch oven. Pour marinated eggplant on the bottom. Lay fish on top of the eggplant. Rub all sides of fish with vindaloo. Sprinkle salt over fish. If you are looking for hot and spicy drizzle Tabasco or hot chili oil on the fish as well. Cover the fish with sliced onions, chick peas & olives. Top with diced tomatoes. Arrange lemon over fish. Cover tagine or dutch oven and cook for 45 minutes.
Serve with Fresh Bread to soak up juices. Morrocan Kesra is ideal.
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Photo Credit: 20 minute Supper Club