Fish Tagine with Olives Moroccan Stew

Ingredients

• paprika
• potatoes
• white fish fillets
• low-sodium tomato sauce
• olive oil
• water
• roma tomato
• onion
• ras el hanout spice mix
• salt
• cayenne pepper
• green olives
• preserved lemon
• fresh parsley
• garlic cloves
• vinegar
• lemon juice
• cumin

Preparation

1. 1peel the potatoes & cut them into strips , about the size of a large french fry
2. 2put them into a bowl & rinse
3. 3then sprinkle paprika over the potatoes , turning them several times to make sure they are all covered
4. 4place the tomato sauce , olive oil , water , tomato , onions , & spices in a medium or large tagine
5. 5stir to mix all the ingredients , then lay the potatoes on top of the sauce
6. 6cover & cook on low heat for 30 minutes
7. 7while the potatoes are cooking , mix the ingredients of the charmoula in a small bowl
8. 8place the fillets into a shallow bowl or dish , pour half the mixture over top of the fish & let it marinate for 30 minutes
9. 9boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness
10. 10once done , drain the water & stir the rest of the charmoula in with the olives , set aside to be used later
11. 11stir the sauce in the tagine then place the fish fillets on top of the potatoes
12. 12scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish
13. 13cover the tagine & continue to cook on low heat for another hour
14. 14the tagine is done once the potatoes are tender
15. 15serve in the tagine with thick bread to scoop up the sauce & fish
16. 16make sure you protect your table because the tagine will stay hot for a time