Moroccan Fish Tagine Recipe

1      Reviews by:    Helen Hunt   Moroccan Fish Tagine Recipe uses lemon, salt, olive oil, onion, bell pepper, carrot, olive, cod, cilantro, garlic, cumin, paprika, cayenne, tomatoes and rice in creating this delicious Moroccan fish recipe. Food Category:    Seafood Cuisine Origin:    African    Servings:4 Nutrition facts:1081 calories47.8 grams fat Print Preview Rate This Recipe Prep Time:   24 Hours Cook Time:   20 Minutes Total Time:   24 Hours 20 Minutes

INGREDIENTS

2 large lemon

1/2 cup + 2 Tbl extra virgin olive oil

1 large onion

1 large bell pepper

1 large carrot

1/3 cup pitted green olives

1 1/2 lbs. cod fillet, boneless and skinless

1/2 cup fresh cilantro

1/2 cup fresh cilantro

4 whole garlic cloves

1 1/4 tsp cumin, ground

1 1/4 tsp paprika

1/4 tsp cayenne pepper

14 1/2 oz can of diced tomatoes

Cooked white rice

chopped fresh cilantro for garnish

DIRECTIONS

• Slice 1 lemon into 1/4 inch rounds; place into glass bowl. Sprinkle 1 Tbl salt over lemon. Pour 1/4 cup of olive oil over lemon and toss to coat well. Place into an airtight container. Place into refrigerator for at least 24 hours. Chop two tablespoons of the preserved lemon. Peel onion and cut in 1/4 in. slices. Seed the bell pepper and cut into 1/4 inch thick slices. Peel carrot an remove stem end.
• Cut the carrot into 1/4 inch thick slices. Quarter the olives. Cut the cod into 1 inch pieces. Place the cod into a bowl and sprinkle with 1/2 tsp salt. Remove stems from cilantro and place cilantro leaves into the bowl of a food processor. Add garlic, cumin, paprika, cayenne to the bowl and pulse 10 to 12 times. Squeeze 1 and 1/2 tablespoons of fresh lemon juice from the remaining lemon and pour juice into the bowl of the processor.
• Remove the cilantro mixture to a bowl, pour 2 Tbl olive oil over the mixture and gently stir to mix well.Add 1/4 cup olive oil to a Dutch oven over medium heat. When the oil begins to simmer, add the onion, bell pepper and carrot mixture to the pot. Sprinkle with 1/4 tsp salt and stir to coat well. When the vegetables have softened, add the tomatoes with their juice. Stir to mix well. Add the olives and preserved lemons to the pot and stir to mix well.
• Pour the cilantro mixture over the cod and gently toss the cod to coat well with the cilantro mixture. Place the pieces of cod onto the vegetable mixture in the pot in a single layer, not overlapping. Cover the pot and cook for 3 to 5 minutes. Turn off heat and let cod continue to cook with residual heat. Check internal temperature of fish with a thermometer. Fish is done at 140 degrees F. Service by topping rice with fish, vegetables and cooking liquid. Garnish with finely chopped cilantro.

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