Prep 15 mins
Cook 1 hr 30 mins
Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.
- paprika, to sprinkle on the potatoes
- 2 small potatoes, peeled & cut into strips
- 3 -4 white fish fillets, boneless (I used tilapia fillets)
- 1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
- 1 tablespoon olive oil
- 1⁄2 cup water
- 1 roma tomato, chopped
- 1⁄2 small onion, cut into thin strips
- 1⁄2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄3 cup green olives, cracked (pitted, preferably)
- 1⁄2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
- 1⁄4 cup fresh parsley, finely chopped
- 3 medium garlic cloves, minced
- 1 tablespoon vinegar
- 1⁄4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon black pepper
- Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
- Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
- While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
- Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
- Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
- Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
- Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
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.
Followed recipe to the letter, but used Petrale Sole instead of Tilapia. The flavors were awesome, but I shoulda listened to the other reviewers. 1) Everyone wanted more of the delicious broth/sauce to spoon over cous cous/bread. 2) Our fish came out a little dry. I also suspect an hour is just too long to cook a delicate white fish like Sole. So I think next time I'll increase the liquids and add the fish later.
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.