Description
Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.
Ingredients
- Paprika
- Potatoes
- White Fish Fillets
- Low-sodium Tomato Sauce
- Olive Oil
- Water
- Roma Tomato
- Onion
- Ras El Hanout Spice Mix
- Salt
- Cayenne Pepper
- Green Olives
- Preserved Lemon
- Fresh Parsley
- Garlic Cloves
- Vinegar
- Lemon Juice
- Cumin
- Black Pepper
Instructions
- 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