Layers of Moroccan flavors presented in a beautifully modern way. Recipe inspired by Chef Asmae at Riad Clementine in Marrakech, Morocco.
1lb Mostelle Fish, Monkfish or Cod
3 Tomatoes
3 Bell Peppers
4 small potatoes
5 cloves of garlic
4T parsley, finely chopped
1T tomato paste
2.5t cumin, divided
2t paprika
1/2t black pepper, plus extra for seasoning
1/2t Epices de Poisson seasoning (optional)
1/2c olive oil, divided
1.5t @mina harissa
2 small bay leaf
1 sprig rosemary
2T unsalted butter
1 lime or lemon
Season fish with salt, pepper and olive oil. Cover and let rest 15 minutes.
Cut tomatoes in half and grate them on a box grater, discarding the tomato skin. Transfer tomato puree to a tagine or skillet with tomato paste, 1.5t cumin, paprika, black pepper, epices de poisson (if using), 1 clove grated garlic, 2T olive oil and salt to taste. Stir to combine and cook over medium low heat for 10 minutes. Once the sauce has started to thicken, add bay leaf, @mina harrisa and an additional 2T of olive oil. Cook for a few more minutes and taste for seasoning.
While the sauce cooks, boil potatoes in salted water. Once they’re knife tender drain, slice in half and saute cut side down in a skillet with 1T butter, 1T olive oil, 2 gloves of whole peeled garlic and 1T of parsley until golden brown.
Grill peppers over an open flame. Once they are blackened and charred, place them in a ziplock bag and let steam for 15 minutes. Remove skin with a paring knife and cut into quarters. Toss the pepper slices with 2T olive oil, salt, 1T parsley, 1t of cumin, 2 cloves of grated garlic and the juice from half of a lime.
In a non-stick skillet, cook the fish in 1T of butter, 2T of olive oil and a rosemary spring.
To serve, arrange your potatoes, peppers and fish on top of the tomato sauce, garnish with remaining parsley and enjoy!
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