Best 3 Algerian Spiced Striped Bass Tagine Recipes

Moroccan cuisine, a diverse culinary tradition influenced by Berber, Arab, Mediterranean, and sub-Saharan African cuisines, offers a delightful array of dishes that tantalize the taste buds. Among them, the "Algerian Spiced Striped Bass Tagine" stands out as a delectable delicacy that showcases the country's rich culinary heritage. This dish, a symphony of flavors and textures, combines the delicate sweetness of striped bass with a vibrant blend of aromatic spices, creating an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ALGERIAN SPICED FISH TAGINE

Algerian Spiced Fish Tagine image

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi.

Provided by Member 610488

Categories Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

7 tablespoons olive oil
1/2 cup fresh cilantro, chopped with heavy stems removed
4 garlic cloves
3 inches gingerroot, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seed
1/4 teaspoon cayenne pepper
salt, to taste
1 lemon, juice of
2 lbs fish steaks (firm white meat)
fresh ground black pepper, to taste
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups eggplants, diced
1/4 cup pitted black olives (Moroccan preferred)
cilantro leaf, chopped (garnish)

Steps:

Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : Calories 279.1, Fat 25.3, SaturatedFat 3.5, Sodium 83.5, Carbohydrate 14.2, Fiber 4.4, Sugar 6.1, Protein 2.4

ALGERIAN SPICED STRIPED BASS TAGINE

Algerian Spiced Striped Bass Tagine image

Provided by Florence Fabricant

Categories dinner, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

7 tablespoons extra virgin olive oil
1/2 cup packed cilantro, heavy stems removed
4 cloves garlic
1 3-inch piece ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seeds
1/4 teaspoon cayenne pepper
Salt
Juice of 1 lemon
2 pounds wild striped bass fillets, with skin
Freshly ground black pepper
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups diced eggplant
1/4 cup pitted black Moroccan olives
Cilantro leaves for garnish

Steps:

Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 5 grams

ALGERIAN GREEN BEAN AND LAMB TAGINE

Algerian Green Bean and Lamb Tagine image

Since trying Chia's Recipe #89278 we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!

Provided by Roosie

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons oil
2 lbs boneless lamb shoulder, cut into 1 inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron (I used 1/4 tsp each) or 1/2 teaspoon turmeric (I used 1/4 tsp each)
4 cups water
1 1/2 lbs green beans, cut into 2 inch pieces (I used frozen)
2 tomatoes, diced or 2 tomatoes, sliced into rounds
1 medium onion, sliced in rings
4 tablespoons parsley, chopped
1 teaspoon ground cumin

Steps:

Heat oil in a large saucepan or soup pot.
Add the lamb, onion and garlic and sauté until lamb is browned.
Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
Add water and tomatoes (if using here) and bring to a boil.
Reduce heat, cover and simmer for about 45 minutes.
Add the green beans and simmer for about 10 minutes more, until almost tender.
Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
Simmer for about 10 minutes more.
Serve hot over couscous.

Tips:

When choosing striped bass, look for fish that has bright, clear eyes and moist gills. The flesh should be firm and springy to the touch.
To make sure the fish is cooked through, insert a paring knife into the thickest part of the fillet. The fish is done when the flesh is opaque and flakes easily with a fork.
If you don't have a tagine, you can use a large Dutch oven or braising pan instead.
Serve the tagine with couscous, rice, or your favorite bread.

Conclusion:

Algerian spiced striped bass tagine is a flavorful and aromatic dish that is perfect for a special occasion. The combination of spices, vegetables, and fish creates a delicious and complex dish that is sure to impress your guests. Whether you are an experienced cook or a beginner, this recipe is easy to follow and will produce a delicious and satisfying meal.