Home » Fish Tagines Stuffed with Rice and California Raisins

Recipe

Fish Tagines Stuffed with Rice and California Raisins

by: Chef Rafih Benjelloun

Spicy sauce, fish, rice and vegetables to fill hungry guests.
Details
  • Serves:
INGREDIENTS
Charmoula Mixture
  • 1 whole bulb garlic, separated into cloves
  • 1/2 c. very finely chopped fresh parsley
  • 1/2 c. very finely chopped fresh cilantro
  • 6 tbsp. ground paprika
  • 2 tbsp. ground black pepper
  • 1 tbsp. ground cumin
  • 1/4 c. vinegar
  • 3 bay leaves, crumbled
  • 3/4 tsp. chile flakes
  • 2 c. California raisins, divided
  • 1 c. olive oil
  • 2 c. water
  • 1 fresh whole fish (about 8 pounds), e.g., snapper, grouper, salmon, or sea bass
  • 2 c. cooked rice, tossed with 2 tablespoons butter while hot
  • 5 fresh ripe tomatoes, sliced
  • 2 onions, peeled and sliced
  • 2 potatoes, peeled and sliced
  • 2 sweet potatoes, peeled and sliced
  • 3 carrots, peeled and sliced
  • 3 green bell peppers, seeded and sliced into rings
  • 8 c. hot prepared saffron rice
  • Sliced preserved lemons; for garnish
  • 4 sprigs parsley; for garnish
  • Green olives; for garnish
PROCEDURE
Charmoula Mixture
Peel garlic cloves and reserve one-half of whole cloves. Finely chop remaining half and mix together with parsley, cilantro, paprika, black pepper, cumin, vinegar, bay leaves, chile flakes, 1/2 cup raisins, olive oil and water in small bowl.

Rub fish inside and out, coating well, with Charmoula Mixture. Then, mix remaining raisins with cooked and buttered rice; stir in 2 to 3 tablespoons Charmoula Mixture. Stuff fish with raisin-rice mixture and sew shut. Layer bottom of large pan, tagines or deep baking dish with sliced tomatoes, onions, and whole garlic cloves. Arrange fish on top and place remaining vegetables around and on top. Pour half of remaining Charmoula Mixture over all; cover and bake for 45 minutes to 1 hour at 300°F, basting frequently with Charmoula Mixture, until fish is done (145°F) and vegetables are tender.

Remove to serving platter layered with prepared saffron rice and garnish with preserved lemon slices, parsley sprigs and green olives. Serve piping hot.
Nutrition Information (per serving)
Calories 630(25% from fat); Total Fat 18g (sat 2.5g, mono 11g, poly 3g); Cholesterol 85mg; Protein 52g; Carbohydrates 64g; Fiber 5g; Iron 4mg; Sodium 160mg; Calcium 120mg