Fish Tagine With Olives (moroccan Stew)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• paprika, to sprinkle on the potatoes
• 2 small potatoes, peeled & cut into strips
• 3 -4 fish fillets, boneless (i used tilapia fillets)
• 1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• 1/2 cup water
• 1 roma tomato, chopped
• 1/2 small onion, cut into thin strips
• 1/2 teaspoon ras el hanout spice mix (ras el hanout - moroccan spice mix)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/3 cup green olives, cracked (pitted, preferably)
• 1/2 preserved lemon, sliced with the flesh (moroccan spiced preserved lemons)
• 1/4 cup fresh parsley, finely chopped
• 3 medium garlic cloves, minced
• 1 tablespoon vinegar
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 cover the tagine & continue to cook on low heat for another hour. the tagine is done once the potatoes are tender.
• 7 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.