Tagine is one of the Moroccan dishes often associated with conviviality. To taste it differently, it can be prepared with fish topped with celery. Like parsley, coriander, and carrot, celery is a member of the Apiaceae family and can sublimate several preparations. Discover the recipe for a good combination of cod and celery!
Ingredients
4 cod steaks
2 cloves garlic
1 teaspoon of basil
4 tablespoons of olive oil
20 cl of vegetable broth
1 candied lemon
1 foot of celery
1 tablespoon of ras el hanout
A handful of pitted black olives
The juice of a lemon
Salt and pepper
Preparation steps
Chop the garlic and put it in a bowl, add 2 tablespoons of olive oil, lemon juice, and mix. Add the cod steaks and let them marinate for 2 hours. Wash the celery stalks and cut them into sections. Heat 2 tablespoons of olive oil in a pan, then add the celery, salt, and pepper. Pour in the vegetable broth and cook over low heat for 30 minutes. In a tagine dish, arrange the celery, cod, olives and a candied lemon cut into strips. Sprinkle with ras-el-hanout and cover. Cook for 15 minutes over medium heat. Before serving, sprinkle the tagine with basil.
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