How to make fish Tagine with grits

 

Tagine Fish 

Tagine is a Moroccan food originating in North Africa and is one of the most famous dishes in the Maghreb, which spread to all parts of the Arab world, where it is usually prepared using a special bowl also known as tagine and perhaps the most characteristic of the dishes prepared by the tagine is Use light fire for a relatively long time.

There are several types of Tagines, such as: Tagine of meat, chicken, fish, and can be used different ingredients in addition to meat, including: rice or grits, and in this article we will introduce the way the fish Tagine with grits; because the grits of the multiple benefits of the body, including: lower Tagine Blood, heart disease prevention.

Fish Tagine made with 1 kg of cleansed and bone-free tilapia with the need to keep itching. Chopped onions. Carrots cut into large pieces. Chop celery chopped into large pieces. A teaspoon of coriander love. Laurel sheet. Salt and ground black pepper, as desired. Five cloves of mashed garlic. Half a cup of lemon juice. Half a tablespoon of chopped garlic. A cup of chopped onions for small pieces. Two peeled and chopped tomatoes. 2 cups washed and soaked grits for at least 2 hours.

Half a teaspoon of cumin. Bunch of chopped coriander. Half a sweet pepper.

Place the fish, onion, carrot, celery, love coriander, bay leaf, salt, and ground black pepper in a saucepan with the right amount of water, and bring to boil. Season the fish pieces with salt, black pepper, garlic, cumin and lemon juice. Heat both oil and butter in a saucepan over medium heat. Add the fish to the pan and cook for 2 minutes on each side, but not fully cooked. Keep the resulting fish in a saucepan, add the oil, celery, and onion and stir for three minutes, stirring constantly without frying, then add garlic and green pepper.

Add the grits to the mixture, mix the ingredients well, then add the broth to cover the grits. Season the mixture with salt, ground black pepper, cumin and tomato. Add the chopped coriander, then stir. Add the fish pieces on the face, then cover the pot with sliced ​​tomatoes. Cover the pot using aluminum foil and then insert it into the hot oven, leaving it for at least fifteen minutes, and remove the aluminum foil in the middle of the cooking process.