Moroccan Seafood Tagine
Ethnic continues to be on-trend with millennials. Restaurants must add a creative spin with unique toppings and proteins to stand out from the crowd.
Menu Part
Ingredients
| 1 | Pound | Seafood Chunks (Item# 091532) |
| 1 | Teaspoon | Cumin Seeds, Toasted & Ground |
| 1 | Clove | Garlic, Fresh |
| 1/2 | Teaspoon | Kosher Salt |
| 1 | Teaspoon | Sweet Paprika |
| 1 | Teaspoon | Red Pepper Flakes |
| 1 | Tablespoon | Italian Parsley, Chopped |
| 1 | Tablespoon | Cilantro, Chopped |
| 1/4 | Each | Lemon Rind, Chopped Preserved |
| 2 | Tablespoons | Extra Virgin Olive Oil |
| 1 | Each | Carrot, Thin Sliced |
| 1 | Each | Celery, Peeled Thin Sliced |
| 1/2 | Pound | Tomatoes, Sliced & Peeled |
| 1 | Each | Green Pepper, Sliced |
| 1 | Dozen | Moroccan Red Olives |
| 1 | Each | Fresh Bay Leaf |
Directions
- Toast the cumin seeds in a small sauté pan. Blend the cumin, garlic, salt, paprika, pepper flakes, parsley, cilantro, and preserved lemon in a small food processor to a course paste also known as Chermoula.
- Rub half of the Chermoula over the Seafood Chunk and let stand for about 1-2 hours. Add ¼ cup of water to the rest of the Chermoula and set aside.
- Preheat oven to 300°F. Spread ½ of the watered down Chermoula to the bottom of the tagine and then put half of the celery, carrots, tomatoes and green peppers in the tagine.
- Add the Seafood Chunk and the remainder of the vegetables over the chunk. Drizzle the remainder of the Chermoula over the top.
- Chop up the preserved lemon rind and sprinkle over the tagine, add the olives and bay leaves.
- Cover the tagine with parchment paper and foil and bake for one hour.
- Put the liquid from the tagine into a pot and reduce till almost thick and reserve.
- Increase the oven to 500°F. Baste the seafood and let bake till a crust has formed over the tagine. Serve hot.
