Fish Tagine With Olives (Moroccan Stew)

Ingredients

Charmoula

• 1/4 cup fresh parsley, finely chopped
• 3 medium garlic cloves, minced
• 1 tablespoon vinegar
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper

Tagine

• 3-4 white fish fillets, boneless (I used tilapia fillets)
• 1 (8 ounce) can low-sodium tomato sauce or tomato sauce
• 1 tablespoon olive oil
• 1/2 cup water
• 1 roma tomato, chopped
• 1/2 small onion, cut into thin strips
• 2 small potatoes, peeled & cut into strips
• 1/3 cup green olives, cracked (pitted, preferably)
• 1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
• 1/2 teaspoon ras el hanout spice mix (Recipe # 262189)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. 1

   Peel the potatoes & cut them into strips, about the size of a french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.

2. 2

   Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.

3. 3

   While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.

4. 4

   Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.

5. 5

   Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.

6. 6

   Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.

7. 7

   Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.