Hi I meant to let you know KYH that I got my beautiful tagine, it will be on it's Maiden Voyage into the depths of my oven tomorrow to make this "Saffron Fish Tagine with Shallots and Raisins" recipe you have so generously shared with me. I am so excited and I just know this dish is going to be a hit!

I love weekends!!! I have another batch of green beans ready for picking tomorrow, oh and 1 lonely okra pod, I promised my "Pooh-Bug" we would cut it up and fry it, so I will slice some zuccini to fry and then I will do her okra pod:D hey what better way to introduce an 8 yr old to okra and only such a small amount available will leave her hungry for more.... then we will graduate to boiled okra somehow maybe in tomatoes & corn wee-doggies!!! Any way thanks for all the help you gave in picking out the tagine!

Cathy

By the way KYH I am not going to be doing this Saffron Fish Tagine recipe stove top, rather I wish to do mine in the oven, I am going to guesstimate the approx. temp. and time to leave in oven. If you think you could steer me in the right direction on that I am open to suggestions.

Thanks, Cathy

I assume you washed and cured the tagine properly? That's really an important step, as it toughens the clay.

I've not used them in the oven. But at a guess I'd say 225 or no more than 250.

What I'd do is start at 225 and monitor what's happening. The goal is a very slow simmer at most. Making a tagine is a true braising operation, in which the liquid is evaporated, condenses on the lid, and rains back down on the food, thus keeping it moist and flavorful. Check the fish after ten minutes, to see how it's coming along, and go on from there.

10-4 KYH, and thanks for the reminder to properly cure it, matter-of-fact I had forgotten that very important step!

We thoroughly enjoyed this fish tagine! Eddie said we must have fish cooked in the tagine very often! The blend of spices are nice and the onions/raisins just complement one another and the fish beautifully (I could not find shallots so had to sub. w/ vadalia onion instead) we had it served over Jasmine rice. I could taste flavor the tagine imparts it is a very pleasant taste, I used a olive / grapeseed oil mixture to cure the tagine, this is an exciting new gadget to cook with I think we will be using it alot:)


Thanks so much, Cathy