Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons

Name: Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large carrot, very thinly sliced; 2 ribs celery, peeled and very thinly sliced; 1 Sprig fresh cilantro, for garnish; 1 teaspoon coarse salt; 2 teaspoons crushed hot red pepper; 2 teaspoons cumin seeds; 2 dried bay leaves, preferably Turkish; 2 Tbsps chopped fresh cilantro; 2 Tbsps coarsely chopped fresh flat-leaf parsley; 3 cloves garlic; 1 small green bell pepper, sliced into very thin rounds; 454 grams monkfish fillet or thick slabs of halibut; 3 Tbsps fruity extra-virgin olive oil; 24 Moroccan red or picholine olives, rinsed and pitted; 4 wedges Preserved Lemons, rinsed, pulp and peel separated; 1 Tbsp sweet paprika; 454 grams red ripe tomatoes, peeled and thinly sliced

Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons might be just the main course you are searching for. This recipe makes 6 servings with 188 calories, 16g of protein, and 11g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have carrot, bay leaves, cilantro, and a few other ingredients on hand, you can make it. To use up the preserved lemons you could follow this main course with the Christmas Stollen Madeleines with Preserved Lemon as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 300 degrees.

Equipment you will use

Oven

Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery.

Ingredients you will need

Carrot

Celery

Spread

Equipment you will use

Tajine Pot

Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula.

Ingredients you will need

Bell Pepper

Tomato

Fish

Add remaining tomatoes and bell peppers and spread remaining charmoula over top.

Ingredients you will need

Bell Pepper

Tomato

Spread

Equipment

Oven

Tajine Pot

Ingredients

Servings:

1large

carrot, very thinly sliced 2ribs

celery, peeled and very thinly sliced 1Sprig

fresh cilantro, for garnish 1teaspoon

coarse salt 2teaspoons

crushed hot red pepper 2teaspoons

cumin seeds 2

dried bay leaves, preferably Turkish 2Tbsps

chopped fresh cilantro 2Tbsps

coarsely chopped fresh flat-leaf parsley 3cloves

garlic 1small

green bell pepper, sliced into very thin rounds 454grams

monkfish fillet or thick slabs of halibut 3Tbsps

fruity extra-virgin olive oil 24

Moroccan red or picholine olives, rinsed and pitted 4

wedges Preserved Lemons, rinsed, pulp and peel separated 1Tbsp

sweet paprika 454grams

red ripe tomatoes, peeled and thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.