Fish Tagine with Potatoes, Tomatoes and Olives

Name: Fish Tagine with Potatoes, Tomatoes and Olives
Yield: Serves 4
Cuisine: Moroccan
Ingredients: juice of 1 lemon; ½ tablespoon good-quality red wine vinegar; 1 teaspoon paprika; 1 small bunch fresh coriander, roughly chopped; 1 tablespoon olive oil; 4 hake steaks, about 250 g each, or fillets of 225 g each (you can use any white fish); 15 cherry tomatoes, halved; 4 garlic cloves, thinly sliced; 3 tablespoons olive oil; 20 small, waxy new potatoes, peeled (Charlotte, Roseval, Ratte); 2 teaspoons freshly ground cumin; 1 level teaspoon sea salt; 2 garlic cloves; sea salt and black pepper; 100 ml water; a handful of black oily olives; 4 green peppers, grilled until black and blistered, skinned, seeded and sliced into strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Tagine is the famous Moroccan stew traditionally cooked in an earthenware pot of the same name. The fish is first marinated in charmoula, a classic fish marinade of garlic, cumin, coriander, paprika and lemon. We ate this particular tagine somewhere between Safi and Essaouira.

Ingredients

4 hake steaks, about 250 g each, or fillets of 225 g each (you can use any

Africa
Europe
Morocco
Spain
Fish course
Stew
Pescatarian
Spicy
Gluten-free
Mediterranean

Method

We make the charmoula in a mortar and pestle. Pound the garlic with the salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander and olive oil. Rub two-thirds of the charmoula mixture into the fish and stand in the fridge for between 20 minutes and 2 hours.

Boil the potatoes in salted water for 10–15 minutes until just tender. Drai