Fish Stew (Moroccan Tagine)

“This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Charmoula:
  2. Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
  3. Tagine:
  4. Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
  5. Preheat the oven to 400 degrees.
  6. Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
  7. Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
  8. Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
  9. Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
  10. Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
  11. Serve warm, not hot.

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