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A Present For Cathy

Glad you liked it, Cathy.

So, at what temp to you finally cook it? And for how long?

If you continue your facination with Morrocan food you really must get a copy of Paula Wolfert's Couscous and Other good food From Morocco. It is the seminal work on the subject, and, in addition to recipes, provides all sorts of other insights into how and why Morrocans use foodstuffs the way they do. A must-have for North African cookery.

Here's an example of how extensive it is. None of my other books even list fish tagines as a possibility. Paula discusses them (and other seafood preparations) at length, provides three recipes, and alludes to others. And she makes the point that fish for tagines (and, indeed, most other fish dishes in Morroco) are cooked with a marinade called charmoula.

You remember me saying that even today, if you reach out your hand the sea will feed you? Paula quotes the people from the Rif Mountain area, who say, "If a man is with god he can put his arm into the water and by each of its hairs pull up a fish." Maybe that's not true. But it shows how well she knows Morroco and its people.

So do get the book.
 
Good morning Brook,

I most def. will get the books you've mentioned, I am not only fascinated with Mooccan cooking (maybe a little obsessed right now:)) but I love the history, Paula's book sounds like it would be enlightening and I do not know for sure but I am going to call our library today and see if the've a copy to check-out. We are fortunate in that our library has some Sun. hours.

Well I placed the onion and vadalia onions in the bottom of the tagine and covered it with the lid and put into the oven 15 min's on low heat 250 to steam them, then I placed the marinated fish pieces into tagine added my water (I see what you mean about doubling the marinade sauce) and cooked 250 15 min's longer, it was not simmering but fish was cooking slowly so I raised heat to @ 325-350 covered and cooked additional 30 min.'s, fish was done and oh so moist and flavored perfectly except it did need salt (the recipe called for none) BUT I did take the onions and juices from the bottom of the tagine and I placed them into the iron shillet and reduced down the sauce a bit. The plating/presentation was beautiful! I used a bed or Jasmine rice layed the fish pieces on it, then spooned the onion-raisin sauce over the top and the onions kept their shape they were not so cooked as to get totally falling apart soft. Eddie's eyes popped when I placed the plate in front of him and then after just 2 bites began shaking his head "yes", we both agreed this recipe is a keeper. Oh and by the way the only fish I could even find at any type reasonable price BESIDES catfish was Tilapia so I used Tilapia and it turned out great! I so wanted cod as it is one of my favorite besides grouper, but well when you live inland!

In the cookbook I have there are 8 seafood recipes out of 76 recipes total in the book, not too bad as her book covers everything from beverages to desserts. There are salads, breads, vegetable recipes and of-course main course dishes and couscous!

Well my side-kick and I will be off to the library shortly to search out the books you suggest! And a funny story about the sea and fish just coming to you: I was in a kyack one time and a school of fish swam by and sure 'nuff I happened to have one jump right in the boat with me, it was exciting and oh so funny at the time!

Thank you, Cathy

P.S. there is a recipe in my book for this Chermoula Marinade in a recipe called "Monkfish Tagine with Preserved Lemon and Mint" would you like to have me post it, or have you allready got this recipe? Let me know and I will share if you would like to give it a try!
 
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Also have a recipe called: pan-fried shrimp w/ ginger, cumin and paprika are you interested in having it. We've not tried it eyt but it looks great, and we bought the shrimp just have not got around to it yet!
 
Cathy, when you're checking the library, don't forget the ILL (InterLibraryLoan) system. I often get books that way which my library doesn't own.

Don't bother typing out the charmoula recipe. I have Paula's version, which is probably similar enough to make no never mind.

Maybe I'm in a minority, but I have no problems with tilapia. It's only drawback, far as I'm concerned, is that sometimes you need a really thick piece of fish, and it's hard to find tilapia in that form.

In fact, because it takes on the flavors of what it's cooked with, I think tilapia would be ideal for this application, or any other tagine.

As to affordible fresh fish, I wonder if there is such a thing anymore? The snapper filets we bought yeserday were 17 bucks and change a pound.

But you should check out the frozen seafood section. That stuff is all FAS, and, in actuality, is fresher than the "fresh" you get over the counter. And it tends to be affordible. We bought a one-pound package of frozen cod at the same market we got the deal on fennel bulbs, for about six bucks.
 
Ooh, ooh, ooh! Yes, please. That shrimp recipe sounds incredible. Please post it.
 
Will do so upon return fr: library, gotta go they open in 9 min's it takes 5 to drive there I love our location in Rome just 5 to anywhere we frequent! Thanks for reminder on inter- library loan! P.S. one of my baby siters has been a librarian many yrs with the library system in Shreveport Louisiana, 3 of us girls are like book-heads! One is simply an air-head, we love her just the same!!! LOL; she is our fun one that keeps us in stitches!
 
No luck at the library-she put in a wish list for me though and that was nice; I want my own copies to keep anyway so will order on-line! Got a book that struck my fascination called: HOW TO RULE THE WORLD The Coming Battle Over the Global Economy By Mark Engler, NOW that ought to be a blast to read and probably scare the heck out of me too! lol

Going to post the shrimp rec. under appropriate thread!
 
I made this recipe again tonight, I was out of saffron so made it with-out and it was still just delicious as could be!

KYHeirloomer said:
Well, I'm leaving in the morning for a fishing vacation on the Outer Banks. The past few weeks they've been doing well, with bluefish, sea trout, triggerfish, cobia, and the occasional flounder among the catches.

With that in mind, thought I'd leave Cathy (and anyone else into Morrocan) a recipe for a fish tagine:

Tajine de Poisson au Safran, Echolotes et Raisins
(Saffron Fish Tagine with Shallots and Raisins)

1 cinnamon stick, roughly broken
1 large onion, peeled and finely sliced into rounds
2 tbls olive oil
1 tsp ground ginger
1 tsp ground black pepper
1 tsp saffron, plus a few extra pinches
1 tsp sweet paprika
2 lb 4 oz robust white fish filet (such as pollock) skinned, boned, and cut into large chunks. I used cod for this.
1 lb 2 oz whole shallots, peeled
4 1/2 oz golden raisins, soaked in water for 20 minutes
1 cup water

Spinkle the cinnamon over the bottom of a tagine dish or a large, wide pan, then lay the onion rounds on top.

In a bowl, mix together the olive oil, ginger, pepper, 1 tsp saffron and paprika. Andd the chunks of fish and marinate for a miniumum of 10 minutes.*

Meanwhile, steam the shallots for about 15 minutes, to partially cook them.

Lay the fish pieces on top of the onion rings, leaving some of the marinade behind, and place the shallots of top to cover. If you like a spicy dish, increas the amount of marinade sauce by adding more oil and spices. Stir the extra pinces of saffron into the marinade and spoon over the fish-shallot mixture. Sprinkle with the soaked raisins and pour the water around the edge of the dish or pan.

Cover the dish or pan and cook over medium heat for about 15 minutes, or until cooked through. Remove the fish with a slotted spoon and keep warm, then cook the sauce for another 10 minutes, lid removed, to reduce. Serve in a wide dish to show off the ingredients.

*I found you need to at least double the marinade ingredients or there isn't enough to go around with that much fish.
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Oh Girlfriend isn't that a goodun!!! I have a bit of saffron left from my trip to Turkey in 2000. It was packed in little shrink wrapped ounce packs. I bought lots at $9 an ounce!!
Gave some for gifts. They are still quite bright and smell good. These were from Iran, so obviously not available here.
I will get the next probably from Penzeys. Maybe the upper quality Spanish. Have worked with the Spanish, no comparison, but hey it's the real stuff and actually good. But I really want to buy the Kashimer!!! Is that confusing? Sorry!
here is link--
Spices at Penzeys Spices Saffron
BTW, I do get most of my spices from there, always fresh and make me look good! There is another company that gets great reviews, will search and get back to you
Enjoy the Good Stuff,
Nan
 
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Nan,

You actually got to go to Iran? WOW and to purchase their saffron?!? I am very impressed. It would be a steal at $9.00 an ounce. I love Penzy's my baby sister buys from no one else, they are a bit pricey for my income :( and I must admit the majority of spices I buy come from the Dollar store at $1.00 per bottle, the harder to find ones of-course I buy at other stores. I have purchased some crocus bulbs which bloom the flower that has the stamens that are saffron, I plan on getting these into the ground as soon as we get our new house and can hardly wait. I do not want to plant them at the house we are in now as it is a rental, and I could not bear to leave them behind or have to transplant.

Please do let me know about the other place you get spices from when you find it, I would appreciate the info very much.

That brings me to the subject of our new location when we settle for good. I want to have fruit trees and shrubs of every variety and pecan trees and lots of garden area. With our chickens we will have plenty of readily available fertilizer. I am so excited and can not wait. I ALSO want a pond to grow my own fish too:D I know I want alot but I really do enjoy the thought of being somewhat able to grow my own food for the table!!! It excites me to no end. I would certainly be making this fish dish alot if I had plenty of fish! I found that in making this dish the more raisins I use the better. I actually use Tilapia (which is not one of my favorites but is cheap) and it is very tasty made up in this recipe!:)
 
Sis Cathy I have a small pond behind my house and we also have a 40 acre lake on our property. But I don't eat fish...lol. I do love to go sit at the lake during warm weather...it is so relaxing.
Next spring I plan to plant a bunch of fruit trees.And Blueberry bushes ...I love Blueberries...those chickens can really put out the fertilizer lol....but it is oh so good for the garden !
 
mrsjimmyp said:
Sis Cathy I have a small pond behind my house and we also have a 40 acre lake on our property. But I don't eat fish...lol. I do love to go sit at the lake during warm weather...it is so relaxing.
Next spring I plan to plant a bunch of fruit trees.And Blueberry bushes ...I love Blueberries...those chickens can really put out the fertilizer lol....but it is oh so good for the garden !
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I'm with you on that Francie!!! I could sit beside the water all day long & just chill out to the max:)
 
whoops, no Sweetie, I got the Iranian saffron in Istanbul Turkey. Since it looks like a long time till we can go to Iran, and can't afford a Turkey trip right now, guess I will have to settle for Penzeys--they are the best, always very fresh. Will still look for other site.

Nan
 
I bought some wonderful saffron on my trip to Singapore. It seems to be a lot less expensive over seas. I went through mine pretty fast though since I love saffron. I have found that the Indian grocery near me sells big packs of whole saffron threads at very reasonable prices. Now I always go there for my saffron and while I'm there I'm like a kid in a candy store. They have so many wonderful ingredients.
 
jfain said:
I bought some wonderful saffron on my trip to Singapore. It seems to be a lot less expensive over seas. I went through mine pretty fast though since I love saffron. I have found that the Indian grocery near me sells big packs of whole saffron threads at very reasonable prices. Now I always go there for my saffron and while I'm there I'm like a kid in a candy store. They have so many wonderful ingredients.
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I can certianly relate to the "kid in the candy store" feeling you get when you shop at the Indian grocery, around where I live there is no such thing and this past summer we went down to Orlando, FL and I found an International Market and when I shopped there I went wild buying stuff up!!!!
 
Hey SarePear you may like to give this recipe a try, KYHeirloomer posted it, I made it, and we love it! One of my favorite dishes!!! These are Moroccan recipes, you can use any baking dish with a cover to bake if you do not have a tagine!
 
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