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    You are in: Home / Recipes / Fish Tagine With Olives (Moroccan Stew) Recipe
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    Fish Tagine With Olives (Moroccan Stew)

    Fish Tagine With Olives (Moroccan Stew). Photo by Nasseh

    1/1 Photo of Fish Tagine With Olives (Moroccan Stew)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Nasseh's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Tagine

    Charmoula

    Directions:

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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 07, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fish Tagine With Olives (Moroccan Stew)

    Serving Size: 1 (410 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 285.0
     
    Calories from Fat 76
    26%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 61.6 mg
    20%
    Sodium 1483.1 mg
    61%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 5.2 g
    21%
    Sugars 5.8 g
    23%
    Protein 21.2 g
    42%

    The following items or measurements are not included:

    ras el hanout spice mix

    preserved lemons

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