2 tbsp of olive oil
3 chopped onions
3 crushed cloves of garlic
1 soup tbsp of
chopped fresh ginger
1/2 tsp paprika
1 small green chilli
1 pinch saffron
1/2 tsp grated nutmeg
4 fish steaks (grouper, tuna, cod...)
salt and pepper
Tajine is a dish simmered over a low heat. It needs to be cooked for quite a long time to make it thick and creamy. There are two ways of going about this : The first is to put the meat or the fish, the fat, the spices and seasonings in the tajine and cover with water and boil it all together. Then add the vegetables. The second way is to brown the meat or fish in the fat, with the seasonings and spices. Once it is golden brown, cover with water and leave to simmer ; then add the vegetables.
In the tajine, (only for the tajine with cast-iron base and ceramic top), heat the oil on a medium heat to sauté the onion, garlic and ginger. When the onion becomes transparent, add the paprika, the chopped chilli, the saffron and the nutmeg. Add salt and pepper and leave to simmer for 20 minutes adding 1/2 glass water. Next put the fish in the sauce, taking care to cover it completely. Leave to cook for 5 minutes. Serve very hot.
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