Fish Tajine (Updated - v2)

Goes best with Couscous, but rice and flatbreat fits, too.

Attention! Doing the recipe will take almost 3 hours!
The cooking itself will take around 90 minutes.

Preparation You'll need: A large pot or Tajine or cooking brick A large pot to marinade the fish
Ingredients (for 2 to 3 persons) ca. 400 g Fillets of Atlantic Wolffish (or as an alternative Victoria Perch / Nile Perch) For the marinade: 120 mL sunflower oil 3-4 garlic cloves 4 Tbsp. fresh cilantro 2 tsp. sweet paprika 2 tsp. turmeric Saffron For the Tajine: 140 g carrots (1-2 pcs) 350 to 400 g tomatoes (large, they have more juice) 1 small to medium onion 1 small Moroccan preserved lemon ca. 1/2 tea spoon salt Ground pepper 1/2 small red bell-pepper 18 black olives Plenty of coriander ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself.
Preparation of the marinade Check that there is white wine in the fridge! Finely chop 3 to 4 cloves of garlic, cut the fillets into not too small pieces (around 4x5 cm). Give all ingredients for the marinade into a large pot. Mix well, the fish has to be completely covered. Place for 1 to (better) 2 hours into the fridge.
Preparation of the Tajine First peel 350-400 g of tomatoes, then slice them thinly, as well as 140 g carrots and 1 onion; keep each separately. Slice the salt lemon first and then cut it into small pieces - including the peel. Cut half the small pepper into strips. Now build up several layers in the tajine: One half each of carrots, tomatoes, onion. Season with salt and pepper. Now remove the fish from the marinade, wiping off a little of the marinade, and place on top of the vegetables. Then spread the whole lemon on top, followed by the remaining layers in reverse layers again: Onion, tomato and carrot. Season again with salt and pepper. Finally, spread the olives and pepper strips on top and pour the marinade over everything. Cover and bake in the oven at 170℃ for 40 minutes. Then increase the temperature to 200℃ and bake for another 20 minutes.

 

Wolffish in Basil Sauce

 

 

Goes well with rice, pasta or potatoes

Preparation You'll need: A pan with lid
Ingredients (for 2 personens) around 400 g Wolffish 1 bunch basil 2 table spoons oil 10 g butter 100 mL fish stock (if you're doing potatoes as side dish, 50 mL would be enough) 200 mL cream (if you're doing potatoes as side dish, 100 mL would be enough) 1 Tbsp. Creme Fraiche Salt, pepper
Preparation Cut the fillet into four pieces. Chop or purée the basil in oil. Melt butter, add the stock and bring to boil. Then slowly simmer the fillets on low to medium heat. Cover with lid. Let the fillets simmer for around 3 minutes on each side. Take the fillets out and set them aside. Add cream to the stock and reduce by half. Add basil and Crème Fraîche, season with salt and pepper. Add the fish again to the sauce and let it simmer covered for 2 or 3 minutes.

Atlantic Wolffish Provençal

 

Put baguette or Greek flatbread and fleur de sel at disposal on the table, they are perfect complements to the dish.

Preparation You'll need: A tajine or casserole dish Aluminium foil or well closing lid A medium sized pot
Ingredients (for 2 persons) Fillets of Atlantic wolffish, 300-400 g around 350 g hard cooking potatoes ½ red bell-pepper 100 g courgette if you're doing the recipe for more than just 2 or 3 persons, you might do the variation of taking two kinds of courgette, half green, half yellow. 350 to 400 g small tomatoes 20 black olives with pits 6 Tbsp. olive oil 3 Tbsp. lemon juice Salt, pepper, 1 Tbsp. Herbes de Provence
Preparation ChezTeddy Tip: Simple way to peel tomatoes Rinse them Keep skimmer in reach Bring in a medium sized pot enough water to boil Throw in all tomatoes at once and let them cook for 10 to 20 seconds (small or ripe ones shorter, large ones with thick peel or not so ripe ones a bit longer), don't pour water, get tomatoes out with the skimmer put in plate a short time to let the cool off Peel the tomatoes (see above ;-). Peel the potatoes, cut in thin slices, add ca. 1 tsp salt to the still hot water, bring to boil and let the potatoes simmer for 3 to 4 minutes. In the meantime you can easily remove the peel of the tomatoes. Then pour the water, set pot with the potato slices aside for a short time to cool off. Cut the bell-pepper in stripes and the courgette and tomatoes in thin slices. Cut the fillets in two pieces for each person (each around 80 to 90 grams). Pour a bit of the Olive oil (1-2 table spoons) into the tajine or casserole and then add the ingredients in layers. First the potato slices, then the courgette, fish fillets, tomatoes, bell-pepper in stripes and finally 20 olives. Season well with salt, pepper and Herbes de Provence (1 Tbsp), and sprinkle with the rest of the olive oil (4 to 5 Tbsp) and lemon juice (3 Tbsp). Finally cover the casserole (lid or aluminium foil) and finish cooking in the oven at ca. 170℃ for 40 to 50 minutes.