Watching a chef make fish tagine on television makes my mouth water. I know inherently that these Moroccan flavors will charm my family. The recipe is easy enough. Cubed fish is marinated in a freshly ground chermoula paste. Onions, garlic, carrots, tomatoes, olives and preserved lemons give the sauce a subtle punch. Fish cubes float and cook in the sauce. The tagine is served over rice. Just delicious.
FISH TAGINE
Adapted from America's Test Kitchen
Serves 4-6
Chermoula Paste
4 Garlic cloves
1/2 cup Cilantro
1 heaped teaspoon Cumin Powder
1 teaspoon Paprika
1/2 teaspoon Chile Powder
2 tablespoons Lemon Juice
1/4 cup Olive Oil
1 pound Cod Filets or any meaty fish filets
1/2 teaspoon Kosher Salt
3 tablespoons Olive Oil
1 Red Onion
4 Garlic cloves
2-3 small Red Peppers
1 Carrot
1 14oz. can Fire Roasted Tomatoes
1/4 cup green Olives
2 tablespoons chopped Preserved Lemons
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Cilantro
Hot Cooked Rice
Whiz all the ingredients except the olive oil for the chermoula paste in a blender or food processor till fairly smooth. Add olive oil to paste and mix well.
Cut cod into 1" chunks. The reason for using a meaty fish is to have chunks of fish rather than flat filets.
Salt fish. Then add the chermoula paste so fish is well coated.
Slice onions, garlic, peppers and carrot thinly.
Heat olive oil in a large Dutch oven till it shimmers.
Drop onions and garlic and saute till soft and translucent.
Add peppers, carrots and fire-roasted tomatoes. Saute for a few minutes.
Then add olives, preserved lemons, salt and pepper.
Bring the sauce to a gentle simmer, then layer the cod over the sauce.
Cover and cook over a low flame for 5-7 minutes.
Ladle tagine over rice.
Garnish with cilantro and enjoy!
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