Recipes » Fish » Tagine 4-star

Ingredients

• 4-5 lbs. FIRM fish cut in pieces
• Olive oil
• Cloves garlic, sliced
• ½ or so tsp Chili powder
• ½ tsp fresh ginger
• 1 tsp Paprika
• 2 x 28 oz cans chopped tomatoes, drained, or fresh, diced.
• Fish stock (1-2 pints)
• Saffron in water
• Salt
• handful of green olives
•  
• CHERMOULA
• 3 Cloves garlic, finely chopped
• 2 peels preserved lemon, chopped (save ½ for topping)
• parsley, chopped
• cilantro, (save some for topping)
• 2 Bay leaves
• Few sprigs thyme
• 1 tsp Paprika
• 1tsp Ground cumin
• ½ -1 tsp Chilli powder
• 1 ½ - 2 Lemon, juice of

Preparation

Make the chermoula by combining all the ingredients together to make a thick paste in a mortar and pestle.

Rub the fish pieces well with Chermoula. Leave, preferably for several hours or overnight.

Heat the oil in a Dutch oven and lightly fry the garlic and spices. Add the tomatoes, saffron, fish stock. Sprinkle with salt and simmer until the mixture has reduced and thickened somewhat. There must be enough to cover the fish.

Heat the oven to 400F.

Add fish to dutch oven.

Scatter the olives, and extra lemon rind on top, cover the dish and bake for 40 minutes to 1 hour, depending on the size and number of fish.
Remove fish, reduce stock.

Garnish with saved cilantro

Accompany with rice or couscous.