Fish Tagine With Olives (Moroccan Stew)

Submitted by Nasseh

"Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine."

 

• Ready In: 1hr 45mins
• Ingredients: 21
• Serves: 3

ingredients

• Tagine

• paprika, to sprinkle on the potatoes
• 2 small potatoes, peeled & cut into strips
• 3-4 white fish fillets, boneless (I used tilapia fillets)
• 226.79 g can low-sodium tomato sauce or 226.79 g can tomato sauce
• 14.79 ml olive oil
• 118.29 ml water
• 1 roma tomato, chopped
• 1 small onion, cut into thin strips
• 2.46 ml ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
• 2.46 ml salt
• 1.23 ml cayenne pepper
• 78.78 ml green olives, cracked (pitted, preferably)
• 1 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)

• Charmoula

• 59.14 ml fresh parsley, finely chopped
• 3 medium garlic cloves, minced
• 14.79 ml vinegar
• 59.14 ml lemon juice
• 4.92 ml salt
• 4.92 ml paprika
• 2.46 ml cumin
• 2.46 ml black pepper

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
7. 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.

Reviews

[Rinshinomori]

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.

 

[Carolyn B.]

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.

 

[Susan D.]

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.

 

[Annacia]

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!