How to cook Moroccan Hake Tagine
- 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
- 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.
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.
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
Preparation Method: Poached/Simmered