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Fantastic fish dish bursting with flavor and fish stayed moist from the wet heat. I do not own a large tagine but used a Japanse nabe (clay pot) or hot pot with lid and that worked out perfectly. Timing for cooking was right on too. The only change I made was used half the salt ie 1/2 tsp instead of 1 tsp. Thank you Nasseh for posting this comforting dish.

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Rinshinomori October 07, 2009

Unfortunately, don't own a tagine. Am going to try this recipe in a large frying pan.<br/><br/>Update: This is a restaurant-worthy recipe. I made this in early January for seven people and each one raved. I made this recipe in a wide dutch oven and plan to make it again today. I used hake the first time and will use a combination of tilapia and scrod today. Outstanding. Thank you so much, Nasseh, for sharing this wonderful recipe.

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Susan D. January 18, 2015

I thought this would be good but it was much better than that! This was an afternoon well spent. I used sole and just followed the recipe. The dish has excellent depth of flavor and I I truly loved the green olives. I must say that I didn't have preserved lemon so had to skip that bit. If your a fan of North African flavors you should really give this one a try!

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Annacia April 02, 2008
Fish Tagine With Olives (Moroccan Stew)