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seafood tagine

my version -- with sword fish, halibut, shrimp, okra, carrot, chickpea, olive, and pumpkin over garlic mash potatoes...


"Tagine is a Moroccan dish, though it is common through out the North African region known as the Maghreb, which also includes Algeria and Tunisia. Food from the Maghreb first surfaced in France in the mid-19th century, after France conquered Algeria in 1830, later annexing Tunisia and Morocco.” -- NY Times
Moroccan grilled eggplant with chermoula. Chermoula or charmoula is a marinade and relish used in Algerian, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.


© Faisal Hoque