Moroccan Fish Tagine

By TMarie

A Moroccan tagine is a slow-simmered stew named after the conical pot in which it's cooked. Although this recipe calls for a saucepan, the flavors are authentic. Serve it over steamed couscous or bulgur.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper, seeded and diced
• 1 clove garlic, minced
• 2 tomatoes, peeled and seeded, then diced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 4 cups chicken stock, vegetable stock or broth
• 1 1/4 pounds red snapper or sea bass fillets cut into 3/4-inch cubes
• 1 cup thinly sliced white mushrooms
• 2 tablespoons tahini
• 1 tablespoon finely chopped preserved lemon or grated lemon zest
• 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon finely chopped fresh cilantro (fresh coriander)
• 1/2 teaspoon salt

Details

Servings 4
Adapted from mayoclinic.com

Preparation

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and saute until soft but not browned, about 8 minutes. Add the garlic and tomatoes and saute until the tomatoes are tender, about 3 minutes. Stir in the cumin and paprika and simmer for 1 minute.

Carefully pour in the stock, raise the heat to high and bring the mixture to a boil. Add the fish and mushrooms. When the mixture returns to a boil, reduce the heat to low. Simmer until the fish is opaque throughout, about 3 minutes.

Stir in the tahini, preserved lemon, parsley, cilantro and salt. Ladle into warmed individual bowls and serve immediately.



Calories 289 Monounsaturated fat 3 g
Protein 38 g Cholesterol 52 mg
Carbohydrate 11 g Sodium 566 mg
Total fat 10 g Fiber 3 g
Saturated fat 1 g