Moroccan Fish Tagine Recipe

ingredients

1/4 cup finely chopped flat parsley
1/4 cup finely chopped fresh cilantro
2 teaspoons sweet paprika
1 teaspoon ground ginger
8 saffron threads
OR
1/4 teaspoon ground turmeric
1 pinch cayenne or other hot ground pepper
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
12 ounces cod or other firm white fish, cut in serving pieces
4 cups seeded and chopped plum tomatoes
2 cloves garlic, finely chopped
1 teaspoon cumin
1/2 teaspoon salt
2 medium carrots, peeled and cut in 3/4-inch slices
1 can (15 ounce size) chickpeas, drained and rinsed
1 large onion, thinly sliced
1 lemon, peeled, thinly sliced and seeded
8 large green pitted olives such as Sicilian-style, halved
Finely chopped cilantro or parsley, for garnish

directions

In medium bowl, combine parsley, cilantro, paprika, ginger, saffron or turmeric, hot pepper and fresh lemon juice. Mix in olive oil. Add fish, turning to coat well. Cover and marinate in refrigerator 1 to 8 hours, turning fish once.

Place tomatoes, garlic, cumin and salt in large saucepan over medium-high heat. Cook, stirring occasionally until tomatoes are soft, 8-10 minutes, reducing heat if necessary. Set sauce aside.

In small Dutch oven, arrange carrots to cover bottom. Layer chickpeas over carrots, then onions on top. Spread tomato sauce over onions. Cover and cook over medium-high heat 10 minutes.

Remove fish from marinade and place over tomato sauce. Arrange lemon slices over fish. Spread marinade over lemons. Add olives. Cover and cook until fish is opaque throughout and flakes easily, about 12 minutes.

Using slotted spoon, carefully remove fish and set aside. Divide rest of tagine among individual plates. Set fish on top. Sprinkle cilantro or parsley for garnish. Serve hot or lukewarm.

nutrition data

Nutritional data has not been calculated yet.