Life on a table recipe #4 – Rabbi Eli’s hake tagine

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RABBI ELI’S HAKE TAGINE

Extract from the book Life on a table by Antoinette De Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1449134693854{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}”]

A shared love of food has enabled me to meet many interesting people. This is Rabbi Eli’s recipe from Morocco. I always make it in my tagine (earthenware pot), but any pan with a lid will do. It’s so delicious, and so quick and easy. Soak it all up with bread.

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1 kg firm fish fillets
(6 pieces)

15 ml turmeric

45 ml paprika

60 ml olive oil

Salt and pepper to taste

10 cocktail tomatoes, halved

6 cloves of garlic, halved

1 onion, sliced

4 carrots, peeled and shaved

1 bunch of fresh coriander, chopped

1 bunch parsley, chopped

125 ml water

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Shave the carrots with a potato peeler to reduce their cooking time.

Start by packing your tagine (or saucepan) with the garlic halves, cocktail tomato halves, onion and carrot shavings.

Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top.

Cover again with the rest of the parsley and coriander.

Rinse the marinade bowl with the water and pour it over the fish.

Cover with the lid and simmer on low for about 20 minutes or until the fish has turned white and firm.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

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Life on a table can be purchased at Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email boon@venture.com.na or call 061 420 514.

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