Moroccan Fish Tagine
While on our Moroccan honeymoon, I had the most incredible fish tagine. The depth of the flavor was incredible, and I decided it would be my first dish to attempt to recreate when we got home. This brings me right back to Marrakech.
As seen in: Moroccan Pride, Bahia Palace, & Fish Tagine
| Servings |
|
Ingredients
- One batch of Chermoula marinade see note
- 1/3 cup olive oil
- 1 onion, cut into rings
- 2 large potatoes, thinly sliced
- 2 tomatoes, seeded and cut into thin slices
- 2 bell peppers
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- pinch saffron threads
- 1 preserved lemon
- 1 handful red olives
Ingredients
|
Instructions
- Cover the fish in chermoula marinade, seal in an airtight container, and allow to sit for two hours to overnight. Reserve the leftover chermoula marinade.
- Pour the olive oil into a tagine or a heavy bottom pot (a dutch oven is best), and layer the onion slices on the bottom.
- Arrange the potatoes around the sides and bottom (on top of the onions) of the tagine. Top the potato with the tomato slices, then cover with remaining chermoula marinade.
- Add the fish the center of the tagine, and arrange the strips of pepper on top of the fish. Top with lemon and olives, and season with salt and pepper.
- Cover the tagine and cook over medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are done.
- Serve directly from the tagine or pot it was cooked in.
