Fish Tajine Recipe. Fishballs Variation

Name: Fish Tajine Recipe. Fishballs Variation
Ingredients: 2 cups water; ¼ cup olive oil; 2 large tomatoes, diced small; 1 large red bell pepper, sliced thin lengthwise; ½ teaspoon red pepper flakes, or to taste; Good pinch ground cloves; 3 bay leaves, or ½ teaspoon ground; 1 tablespoon paprika; 8 cloves garlic; 1 bunch flat parsley; 1 small bunch cilantro; ½ preserved lemon, skin only, rinsed (settle for 1 lemon, skin and all, sliced thin); optional: 3 cups canned chickpeas, drained; 8 serving pieces salmon fillet, or any other thick fish (or 2 pounds mock shrimp, cut across in thirds). Vegan: substitute 2 pounds extra firm tofu, diced.

levanacooks.com

My fish tajine is excerpted from my latest cookbook, The Whole Foods Kosher Kitchen. Israelis affectionately call it chraimi, insisting that’s

View full recipe on levanacooks.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at levanacooks.com.

Share this recipe:

Cooking tools:

Ingredients

2 cups water
¼ cup olive oil
2 large tomatoes, diced small
1 large red bell pepper, sliced thin lengthwise
½ teaspoon red pepper flakes, or to taste
Good pinch ground cloves
3 bay leaves, or ½ teaspoon ground
1 tablespoon paprika
8 cloves garlic
1 bunch flat parsley
1 small bunch cilantro
½ preserved lemon, skin only, rinsed (settle for 1 lemon, skin and all, sliced thin)
optional: 3 cups canned chickpeas, drained
8 serving pieces salmon fillet, or any other thick fish (or 2 pounds mock shrimp, cut across in thirds). Vegan: substitute 2 pounds extra firm tofu, diced.