Moroccan Fish Tagine

Name: Moroccan Fish Tagine
Total time: 40 min
Yield: 4
Cuisine: African
Ingredients: 1 ½ lb Cod (1 1/2 pounds skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces); ¾ tsp Table Salt (3/4 teaspoon table salt, divided); ½ cup Cilantro (1/2 cup fresh cilantro leaves, plus ¼ cup chopped); 4 cloves Garlic (4 garlic cloves, peeled); 1 ¼ tsp Cumin Powder (1 1/4 teaspoons ground cumin); 1 ¼ tsp Paprika (1 1/4 teaspoons paprika); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne pepper); 1 ½ tbsp Lemon Juice (1 1/2 tablespoons lemon juice); 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil, divided); 1 piece Yellow Onion (1 onion, halved and sliced through root end ¼ inch thick); 1 piece Green Bell Pepper (1 green bell pepper, stemmed, seeded, and cut into ¼-inch strips); 1 piece Carrot (1 carrot, peeled and sliced on bias ¼-inch thick); 1 can Tomato (1 (14.5-ounce) can diced tomatoes); ⅓ cup Green Olive (1/3 cup pitted green olives, quartered lengthwise); 2 tbsp Lemon (2 tablespoons finely chopped preserved lemon)

A Moroccan fish tagine with cod, a cilantro-spice paste, and a medley of vegetables, all simmered in a flavorful broth.

40 minAfrican

Servings4

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Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Cod1 ½ lb · 1 1/2 pounds skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces
Table Salt¾ tsp · 3/4 teaspoon table salt, divided
Cilantro½ cup · 1/2 cup fresh cilantro leaves, plus ¼ cup chopped
Garlic4 cloves · 4 garlic cloves, peeled
Cumin Powder1 ¼ tsp · 1 1/4 teaspoons ground cumin
Paprika1 ¼ tsp · 1 1/4 teaspoons paprika
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne pepper
Lemon Juice1 ½ tbsp · 1 1/2 tablespoons lemon juice
Extra Virgin Olive Oil6 tbsp · 6 tablespoons extra-virgin olive oil, divided
Yellow Onion1 piece · 1 onion, halved and sliced through root end ¼ inch thick
Green Bell Pepper1 piece · 1 green bell pepper, stemmed, seeded, and cut into ¼-inch strips
Carrot1 piece · 1 carrot, peeled and sliced on bias ¼-inch thick
Tomato1 can · 1 (14.5-ounce) can diced tomatoes
Green Olive⅓ cup · 1/3 cup pitted green olives, quartered lengthwise
Lemon2 tbsp · 2 tablespoons finely chopped preserved lemon

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Steps

1Place cod in bowl and toss with ½ teaspoon salt. Set aside.
2Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
3Heat remaining ¼ cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
4Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.