Moroccan Hake Tagine Recipe

Serves/Makes: 6

Ingredients:

  • 6 hake or halibut fillets (about 6 ounces each), 1 inch thick
  • 3/4 teaspoon ground cumin
  • 1/4 cup extra virgin olive oil
  • 1 (15-ounce) can stewed tomatoes, chopped
  • 1 1/2 tablespoons drained capers
  • 1/2 teaspoon cinnamon
  • Salt and pepper
How to cook Moroccan Hake Tagine:
  • Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  • Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
  • Pat hake fillets dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet.
  • Cover and simmer until fish is just cooked through, 8-10 minutes.

Notes:

The Moroccan Hake Tagine is a very affordable dish. Great tasting food is easy to cook and is also healthy. Can be ready in 25 minutes.

Comments:

A tajine or tagine is the name of a type of North African dish (Algeria, Morocco, Libya and Tunisia) as well as the special pot in which they are cooked.

This recipe for Moroccan Hake Tagine serves/makes: 6

The Moroccan Hake Tagine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Hake (more Hake recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: African (more African recipes)

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