Fish Tagine
Flavorful Moroccan fish dish. This feeds two to three people as is. Add sides to feed four. A traditional tagine is fun but not necessary. I've made a double batch of this in my round, heavy-lidded, Dutch oven.
Equipment
- 1 Traditional Tagine A Dutch oven with a heavy lid will work just as well
Ingredients
- 1 tbsp olive oil
- 1 whole onion chopped
- 4 cloves garlic minced
- 3-4 pieces white fish cod or halibut
- 2 tbsp ras al hanout find in specialty stores, like Whole Foods, or make yourself
- 1 tbsp dry parsley flakes
- 1/4 tsp salt kosher
- 1/4 cup parsley, fresh chopped
- 1/4-1/2 cop Kalamata olives chopped
- 1 large handful cherry tomatoes halved
- 1/4 cup water
- 1 spoonful harissa find in specialty stores, like Whole Foods
Instructions
- Add each ingredient in layers, in the order listed
- Onion, garlic, and then fish.
- Ras-al hout.
- Dry parsley and salt.
- Fresh parsley, olives, and cherry tomatoes,
- Water and harissa.
- Cover and cook on the stove top for about 30 minutes, on medium-low.
- Serve on a bed of couscous.