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Bram of Sonoma the only US shop specializing in clay cookware |

Bram of Sonoma the only US shop specializing in clay cookware

1 onion

3 tablespoons coconut oil


4 tablespoons green curry paste

2 bell peppers, sliced

2 zucchini, sliced into quarter-inch rounds

1 14 ounce can coconut milk

4 chicken thighs

2 tablespoons fish sauce

1 Thai or serrano chile

— Fresh Thai basil

Heat coconut oil in clay pot over medium heat on a metal diffuser. Add onion and sauté to soften but not brown. When onion is translucent, add curry paste and cook for about 1 minute until fragrant. Add cut vegetables and cook until then begin to soften.

Give the coconut milk a quick whiz in a blender or food processor to emulsify the cream and liquid, then add to the cooked vegetables. Add the fish sauce and chicken. Add a branch or two of Thai basil. Bring everything to a simmer and cook until chicken is done, approximately 20 minutes.

Adjust spice and color to taste by blending a bit of the fresh basil and chopped fresh chile with some of the hot cooking liquid until pureed. Add back into the curry. Serve with rice and a green salad.

For this recipe, the fish needs to be marinated in the charmoula for at least two hours or overnight.

Fish Tagine with Potatoes, Peppers, and Black Olives

Makes 4 to 6 servings

For charmoula:

2 cloves garlic

— Salt

1 bunch cilantro

1 lemon

2 teaspoons red wine vinegar

2 teaspoons ground cumin

1 teaspoons paprika

1 tablespoon olive oil

For tagine:

4 fillets white fish such as halibut, cod, or snapper

15-20 small fingerling potatoes

— Olive oil

2 garlic cloves, sliced

4 bell peppers, seeded and sliced

2 small tomatoes, chopped

1/2 cup oil-cured black olives

— Salt and pepper

For charmoula: Pound the garlic with the salt in a mortar and pestle until a paste forms. Add the cilantro and pound until crushed. The cilantro leaves should be broken up into small pieces not crushed into a paste. Zest the lemon and stir this into the mixture along with the juice, the vinegar, cumin, paprika, and olive oil.

For tagine: Preheat oven to 425 degrees.

Take about half the charmoula and marinate the fish fillets in the sauce for at least two hours or overnight in the refrigerator. Steam the potatoes until soft, then peel them, cut them in half, and arrange on the bottom of a shallow baking dish, bram or tagine bottom. The potatoes should cover the bottom so the ingredients that will be layered on top don’t touch or stick to the bottom of the dish.

In a sauté pan over medium heat sauté the garlic until fragrant, then add the tomatoes. Cook for a few minutes until they start to break down, then add the peppers. Cook just until the peppers start to soften. Stir the remainder of the charmoula sauce into the cooked mixture.

Layer about two-thirds of the pepper and charmoula mixture over the potatoes, then add the fish, then arrange the remainder of the peppers over the fish. The fish should be mostly covered to protect it from direct heat and overcooking. Scatter the olives over the top. Add a bit of water to the dish, about half a cup, just enough to cover the bottom of the baking dish.

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