Fish Tagine
Fish preparation - Moroccan way with fish, veggies and preserved lemons.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Rating
- No ratings yet
The story behind it
I saw it on an American Tedt kitchen cooking program on PBS and felt it was doable. A Tagine (Moroccan clay pot) wasn’t used .
Ingredients
Directions
- Place cod in bowl and toss with ½ teaspoon salt. Set aside.
- Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
- Heat remaining 3 tbsp oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
- Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.
Notes
I used salmon. 8- 10 mins cooking time for salmon. I added the cilantro mixture to the fish and marinated it for 20-30 mins.
Didn’t use olives.
I used grape seed oil while cooking the veggies and fish.
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