Thursday, July 23, 2009

Moroccan Fish Tagine

A tagine is the name of an earthenware casserole with a conical lid used for stewing, braising, and casserole cookery in general. North African casserole cookery is a world apart from the cheese-laden casseroles typical of American cookery. The conical lid allows the steam produced by the ingredients to rise and collect on the interior walls, dripping back down into the food. There is a Moroccan fish tagine I like to make with any firm-fleshed white fish steak and the Moroccan relish known as sharmula. You can follow the recipe here and once you do you'll find the recipe for the sharmula too. [Photo;]


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