Fish Stew with Olives, Potatoes and Preserved Lemons

By rdgplus3

Ingredients

• 1 lb white fish steaks i.e. any firm fish – cod, monk fish or basa, roughly cut into 2 inch pieces
• 3 oz Chermoula (recipe follows) (save some(?1 Tbsp) to mix with the saffron, water and tomato paste)
• 1/2 lb potatoes, with skin on, thinly sliced (use a mandolin if possible)
• 1/2 large onion, thinly sliced (use a mandolin if possible)
• 1/2 cup mixed olives e.g. brined cured purple olives, (like kalamata, nicoise and green olives)
• 1 preserved lemon, contents scooped out (reserved for Chermoula), skin cut into julienne strips
• 1 roasted red pepper, diced
• 1 lb tomatoes, thinly sliced
• 2 cloves garlic, sliced
• 1/2 Tbsp grape seed oil
• 1/4 c water
• 1 1/2 Tbsp tomato paste
• Good pinch saffron, soak in 1/4 c warm water
• Chermoula
• 1/4 cup finely chopped cilantro
• 2 cloves garlic, minced and made into a paste
• 1/2 Tbsp cumin powder
• 1/3 tsp ground coriander
• 1 tsp hot pepper flakes or to taste
• 1/4 tsp salt, or to taste
• 1 Tbsp smoked paprika
• 1 1/2 Tbsp olive oil
• 1/2 juice of fresh lemon or preserved lemon, juice and flesh, finely diced.

Preparation

Step 1

1. Make Chermoula:
In a bowl add the finely chopped cilantro and garlic paste. Add the remaining spiced, oil and salt. Mix together.
Add the lemon juice or finely diced preserved lemon rind and pulp. Mix until it has become a thick, sauce paste.
** Reserve 1 Tbsp to add to the saffron mixture below.

2. For the fish and vegetables:
Pat the fish dry with paper towels and rub freely with the Chermoula paste. Let rest for 1 to 2 hours in the fridge.

Spread the Tbsp of oil on the bottom of a Tagine or baking dish with high walls and a lid.

Arrange half of the sliced potatoes on the bottom, in a single layer, spread ½ of the sliced tomatoes over top, and 1/2 of the onions. Press down. Sprinkle with ½ of the sliced garlic, ½ of the preserved julienned lemon rind and 1/2 of the olives.

Take the fish from the marinade and set on top of the vegetables and olive mixture.

Repeat the layering of the ingredients, finishing with the diced roasted red pepper.

Mix together the soaked saffron, the tomato paste and the reserved Chermoula and pour it over top.

Put Tagine on burner and bring to a boil. (This is optional; you can just put it in the oven)

Place in the oven at 350oF, covered for an hour or until it is bubbling away and the potatoes are done. Check for seasoning and serve with couscous.

Serves 4 to 6

Layers (bottom to top):

Oil
Potatoes
Tomatoes
Onions
Sliced garlic
Julienne lemon
Olives
Fish
Potatoes
Tomatoes
Onions
Sliced garlic
Julienne lemon
Olives
Roasted red pepper
Saffron, Tomato paste, Chermoula mixture