Moroccan Fish Tagine Recipe with Chermoula and Vegetables By Taste Of Maroc
Ingredients
EQUIPMENT
- tagine
- serrated tomato peeler
- deep skillet
For the Tagine
- 35 oz firm thick fish
- 1 batch chermoula
- 1/3 cup olive oil
- 1 large onion
- 2 large potatoes
- 1 or 2 carrots, - cut into 1/4" (0.5 cm) sticks
- 2 tomatoes
- 2 bell peppers
- fresh lemon slices
- 1/2 cup red or green olives
- 1 preserved lemon, quartered
- 1 or 2 fresh chili peppers, for garnish
For the Chermoula
- 2 cups fresh cilantro (about 1 large bunch), - finely chopped
- 4 cloves garlic, - very finely chopped or pressed
- 1 tbsp cumin
- 2 tbsp paprika
- 1 tsp salt
- 1 tsp ginger
- 1/4 tsp cayenne pepper
- 1/4 tsp saffron threads
- 3 tbsp vegetable oil
- 2 tbsp fresh lemon juice, - approx.
Instructions
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