Name: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
Yield: Serves 6
Cuisine: Morocco
Ingredients: 2 dozen Moroccan red (see Note) or picholine olives, rinsed and pitted; 1 small green bell pepper, sliced into very thin rounds; 2 tablespoons chopped fresh cilantro; 2 imported bay leaves; fresh cilantro sprigs for garnish; 1½ teaspoons crushed hot red pepper; 1 teaspoon Coarse salt; 1 tablespoon sweet paprika; 1 pound monkfish fillet or thick slabs of halibut; 1 large carrot, very thinly sliced; 2 celery ribs, stringed and very thinly sliced; 2 teaspoons cumin seeds; 3 garlic cloves; 4 wedges preserved lemon, rinsed, pulp and peel separated; 3 tablespoons fruity extra virgin olive oil; 1 pound red ripe tomatoes, peeled with a swivel serrated peeler and sliced into thin rounds; 2 tablespoons coarsely chopped flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Fish baked in a clay pot takes beautifully to long, slow simmering in the famous complex Moroccan herb-and- spice sauce called charmoula. Ingredients that include garlic, cumin, cilantro, hot pepper, and preserved lemon permeate the flesh of most any type of fish. Add time to the equation and you have a dish that is bright, savory, and exciting to eat. Serve the fish at table directly from the clay baking dish.