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.
|1||Pound||Seafood Chunks (Item# 091532)|
|1||Teaspoon||Cumin Seeds, Toasted & Ground|
|1||Teaspoon||Red Pepper Flakes|
|1||Tablespoon||Italian Parsley, 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|
- 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.