Ingredientes
Aceite vegetal0.5 cup- Fresh coriander, chopped1 cup
- Parsley, chopped1 cup
Páprika2 tablespoons- Crushed garlic cloves4 cloves
Comino1 tablespoon
Pimiento Rojo0.5 teaspoon
Azafrán0.3 teaspoon
Jugo de limón0.3 cup
Sal0
Filete de pescado1 kilogram- Large onion, sliced1 piece
- Carrot, peeled and cut into thin sticks2 pieces
- Potato, peeled and cut into thin sticks2 pieces
- Tomato, seedless and sliced3 pieces
- Bell pepper, large red or green, sliced2 pieces
- Lemon, sliced1 piece
Jengibre en polvo1 teaspoon
Pasos
- 1
It is preferable to use a clay tagine for cooking if possible, or replace it with a deep non-stick pot.
Herramientas necesarias:
Tajín🍳Deep pot - 2
Mix all the marinade ingredients well. Divide it in half, set one half aside and use the other half to marinate the fish fillet.
- 3
Leave the marinated fish in the refrigerator for two hours to marinate well.
120 minutos - 4
Pour olive oil into the pot or clay tagine. Arrange the olives and carrots over the oil in an orderly manner.
- 5
Mix the potato slices with the tagine spices: ginger, sweet spice, turmeric, and saffron.
- 6
Then distribute them around the edges of the tray, and place the tomato slices on top.
- 7
Add the remaining half of the marinade over all the vegetables in the tray.
- 8
Then place the marinated fish with its marinade in the center of the pot.
- 9
Spread the pepper slices over the fish, then garnish the tagine with lemon slices and olives.
- 10
Sprinkle a little salt and spice, cover the pot or tagine, and place it on low heat for one to two hours until the fish and potatoes are cooked.
120 minutos
Datos nutricionales
Aceite vegetalpor 100gPáprikapor 100gCominopor 100gPimiento Rojopor 100gAzafránpor 100gJugo de limónpor 100gSalpor 100gFilete de pescadopor 100gJengibre en polvopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.