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Fish Stew Moroccan Tagine
this is a simple dish to make with a lot of flavor. any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. i adjusted the amount of lemon juice in this recipe after the reviews said it was too much. thanks for the great input.
complex17 ingredients18 preparation steps
Ingredients
- cilantro
- parsley
- garlic cloves
- white vinegar
- lemon juice
- paprika
- cumin
- coriander
- cayenne pepper
- white fish fillets
- carrots
- potatoes
- tomatoes
- sweet green peppers
- tomato paste
- canola oil
- water
Preparation
- 1charmoula:
- 2blend the herbs together in a bowl with the garlic & vinegar until pasty
- 3stir in the lemon juice & spices
- 4tagine:
- 5cut the fish into 2 inch pieces
- 6rub each piece with the charmoula & then place into the bowl to marinate
- 7preheat the oven to 400 degrees
- 8slice the carrots in half down the middle
- 9peel the potatoes & slice thinly
- 10slice the tomatoes crosswise
- 11remove the seeds from the peppers & slice into large pieces
- 12set aside --
- 13place the carrots across the bottom of a 9x13 cake pan
- 14this becomes a sort of bed for the fish , keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor
- 15arrange the fish on top of the carrots
- 16dip the sliced potatoes into the charmoula & spread over the fish
- 17repeat with tomatoes & peppers
- 18sprinkle the garlic over the vegetables