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Mix the first seven ingredients in a bowl large enough to contain.
Place the snapper fillets & the shrimps in a baking dish and pour the parsley mixture over the fillets evenly. Cover the dish and put in the refrigerator, turning at least once or more if required.
Heat the tomato, cumin and garlic over a medium heat and bring it to a boil. Simmer with a reduced heat for about 8 minutes until it thickens slightly, stirring occasionally is necessary. Turn off the heat and season with salt and pepper. Set aside.
Use a stove to heat the olive oil on medium heat where onion, carrot and tomato is to be added once warm enough. Cook it covered for about 12 minutes, until the carrot is tender.
Remove the mixture from heat, in a pot pour some olive oil in medium heat, place the chilled fillets & shrimp on it. Top fillets with preserved lemon and then sprinkle olives. Cook it covered again for 10 minutes over medium heat until fish flakes, then add the mixture of tomato on top. Give it extra 2 minutes to boil together.
Remove from heat, garnish and it is ready to be served.
PREPARATION TIME 20min
COOKING TIME 30min
QUANTITY 2 persons
1/4 cup fresh parsley leaves, chopped
2 tbsp fresh cilantro, chopped
1/2 cup olive oil (extra virgin)
1 tbsp of fresh ginger
2 teaspoons sweet paprika
8 saffron threads, grounded
2 tbsp fresh lime juice
6 ounces of snapper fillets
3 pcs of shrimps 26/30
4 peeled tomatoes, seeded & chopped
2 garlic cloves, peeled and minced
1 tbsp of ground cumin
1/2 tbsp of salt
1/4 tbsp of fresh pepper, grounded
1/4 cup olive oil, extra virgin
2 diagonally sliced carrots
1 onion, sliced thinly
1 tbsp of preserved lemon
12 kalamata, pitted
Garnish: fresh flat parsley leaves
1 cup of white wine
The combination of shrimp and cod in a savory and colourful tagine. A delicious and healthy recipe elaborated by our chef Michel Bou Karam