Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

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

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.

Ingredients

Africa
Morocco
Fish course
Preserve
Pescatarian
Gluten-free
Mediterranean
Spicy

Ingredients

Method