Yes, we have a Solar Oven ! Thanks to a pretty “handy” man at home who built it 😉
Aicha is a lovely woman that came from Morocco years ago to take our soapmaking course for a Humatarian Organisation she worked for. She spent a few days with us after the course and one afternoon, she wrapped her hair up in a scarf and announced that she would be cooking dinner. A traditional tagine….
We actually had the proper clay tagine dish with its cone-like lid that we had purchased in Morocco the previous year including the special flat bit of metal to place in between the clay dish and the gas flame, so she felt right at home. The only meat we had in the house that day was Duck Breast so she made a beautiful Duck Tagine…. A perfect image of the Moroccan / French freindship. Today, after finding some gorgeous fish in the market we came up with this dish, directly inspired by the recipes that Aicha left us before heading back to Morocco.
I have since given away the Tagine, in a hastefull spring cleaning one year, and now miss it terribly since we have a solar oven, and it would be a perfect “vessel” for slow cooking ! So, without the Tagine, we managed to make a pretty tasy fish Tagine !
Aicha's Fish Tagine
- 500 – 600g white firm fish (choose sustainable bien sûr !)
- marinate the fish pieces in a bit of oil, juice of 1/2 a lemon and a heaped teaspoon each of paprika, cumin (toasted and freshly groun), grated garlic and ginger and turmeric. Add 1/2 teaspoon each of salt and freshly ground pepper.
- Oil “generously” a baking dish (round shaped pie type dish is nice) and cover the bottom with long slices of steamed carrots. Sprinkle with a bit more of the above spices.
- Add a layer of rings of red pepper and sliced tomatoes.
- Top with the fish and more tomatoes and peppers. The idea is to “layer”.
- Top all of this with a couple of lemon slices before pouring over any leftover marinade mixed with a bit of water and a heaped teaspoon of tomato paste.
- Put a lid (or cover with foil) on your “tagine” and either cook on the stove top or in a moderate oven for at least 20 minutes or until the fish and veg are cooked through. If YOU are clever enough to have a solar oven in your garden, ours was done in 30 to 45 minutes without “pre-heating”. Top with lots of chopped parsley and coriander before serving with nice crusty bread or couscous if you are really hungry 🙂
Bon Appetît !