Flounder & Squid Tagine Recipe
Chickpea, Celery Root, Preserved Lemon, Ginger Chermoula
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chermoula
In a bowl, combine grated ginger, cumin powder, paprika, salt, and black pepper. Mix well to form a chermoula paste.
- 2
Sauté the Vegetables
In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced celery root and sauté for about 5 minutes until slightly softened.
- 3
Add the Chickpeas and Squid
Stir in the cooked chickpeas and squid rings. Cook for another 5 minutes, allowing the squid to slightly firm up.
- 4
Incorporate the Flounder
Gently place the flounder fillets on top of the squid and chickpeas. Spread the chermoula mixture evenly over the fish and vegetables.
- 5
Add the Broth and Simmer
Pour the vegetable broth into the pot and add the chopped preserved lemon. Cover and let it simmer on low heat for about 15 minutes, or until the fish is cooked through.
- 6
Garnish and Serve
Once cooked, remove from heat and sprinkle with fresh cilantro before serving. Enjoy with crusty bread or couscous.
