Tagine recipes?

Anyone have any vegetarian, shellfish, or fish tagine recipes? I'm finding all sorts for lamb and chicken, but I'm a pescatarian. Thanks a bunch!Tagine recipes?
Seafood Tagine



Ingredients:



1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh cilantro

1/2 cup extra-virgin olive oil

1 teaspoon ground ginger

2 teaspoons sweet Hungarian paprika

8 saffron threads, crushed

2 teaspoons fresh lemon juice

4 (6-ounce) snapper fillets

4 large tomatoes, peeled, seeded, and chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup extra-virgin olive oil

2 large carrots, diagonally sliced

1 large onion, thinly sliced

1 tablespoon preserved lemon*

12 kalamata or brine-cured black olives, rinsed and pitted



Garnish: fresh flat-leaf parsley



Preparation:



Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.



Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.)



Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired.



Note: Like "casseroles," tagines are both a cooking vessel and a dish.



*You can order a 17-ounce jar ($12) from LaVigne Fruits, 760/723-9997 or lavignefruits.com.



Yield

Makes 4 servings
Vegetable Tagine



Ingredients

For the tagine:

6 tablespoons olive oil

1 medium yellow onion, thinly sliced

2 teaspoons ground cumin seed

1 cinnamon stick

1 teaspoon grated fresh ginger

3 cloves garlic, thinly sliced

3 medium carrots, peeled, medium dice

1 cup canned diced tomatoes in juice

1 quart vegetable broth (4 cups)

Pinch saffron

1 head cauliflower, large dice

1 1/4 cup green olives, such as picholine, pitted and halved

2 cups cooked chickpeas or canned chickpeas, drained

1 preserved lemon, seeds removed, finely chopped

1/2 cup dried currants

To serve:

3 cups dry couscous

3 cups water

1/2 cup olive oil

1 cup whole almonds, toasted and chopped

1/2 cup sliced scallions

1/2 cup plain Greek-style or whole-milk yogurt

Instructions

For the tagine:

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and season with salt and freshly ground black pepper; saut茅, stirring occasionally, until soft and translucent, about 5 minutes.

Stir in cumin and cinnamon stick, and toast for 1 minute; add ginger and garlic, and cook 1 minute more.

Add carrots and season with more salt and freshly ground black pepper. Cook until they are only slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron; stir well.

Bring mixture to a simmer and cook, covered, until the vegetables are almost completely cooked but still raw in the center, about 7 minutes.

Add cauliflower, olives, chickpeas, preserved lemon, and currants, and cook, stirring occasionally, until the cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary.

To serve:

Place couscous in a large mixing bowl or baking dish. Bring 3 cups water to a boil. Pour over couscous, and let stand until the water is absorbed, about 5 minutes. Add olive oil, and season to taste with salt and pepper.

Serve the tagine over the couscous, topped with the almonds and scallions. Serve yogurt on the side.Tagine recipes?
I am a chef, I was looking for vegetarian tagine recipes also, what I am going to do is take any of the ones listed for fish or meat and substitute more vegies and chick peas and or soy beans. If you were going to use fish I would also bump up the veggies and make it the same but, sear the fish only and remove from pan and then start to make the tagine cook it completely and add the fish at the end until it is cooked, only a few minutes. Hope that helps.



Ryan
I am a former chef and make alot of veggie one, I have 2 tagine dishes, one clay the other a glazed stoneware, for the veggie ones, you used the same basic veg and spices as th meat varietys, but no meat, my favorite is one with chickpeas, zucchini, carrots, onions, potatos, fresh tomatos, mushrooms, celery and even a bit turnip, it cooks slowly in the oven, I buy a blend spice Rasa el Hanout, it is nice along with garlic, ginger, and I like spicy, so I use either chili flakes or Harissa a Morrocan hot pepper paste.



For a bit of contrast you can add dried fruits like raisins, apricots or prunes, for seafood varietys, make the same base as the veggie ones, I would leave out the potatos, for the fish/seafood cook it until it is 80% cooked, just test the veg, and then lay the fish on top and steam it the same for the seafood type, clams, mussels, squid or even crab or lobster pieces, I would even use the artifical crab meat to. Just do not cook it to long, a gentle steam for 10 minute or maybe 15 no more. With seafood/fish ones I like to use a bit of saffron, but no fruit.