Fish Stew (moroccan Tagine)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 3 -4 medium garlic cloves
• 2 tablespoons vinegar
• 1/4 cup lemon juice
• 1 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1 pinch cayenne pepper (optional)
• 2 lbs firm fish fillets
• 3 -4 carrots
• 2 potatoes
• 2 ripe tomatoes
• 2 sweet green peppers
• 2 medium garlic cloves, chopped
• 1 1/2 tablespoons tomato paste
• 1/4 cup lemon juice
• 1/4 cup canola oil
• 1/2 cup water

Recipe

• 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.