Moroccan Recipes from the Sea: Fish tagine with peppers and olives | Flavors of Morocco

For more Flavors of Morocco: flavorsofmoroc...
Follow us on Instagram @Flavors.of.Morocco / flavors.of.morocco
Still haven’t subscribed to Flavors of Morocco on youtube? /
/ @flavorsofmorocco8403
------------------------------------------
ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
------------------------------------------
ABOUT THIS RECIPE:
Experience the rich flavors of Morocco with our classic Moroccan Fish and Vegetable Tagine, a beloved dish served regularly in Moroccan households. This traditional recipe features a harmonious blend of succulent fish and vibrant vegetables, all delicately spiced with the aromatic Moroccan chermoula. Each bite offers a symphony of flavors, where tender fish and tender vegetables mingle with the bold and exotic spices, creating a truly unforgettable culinary experience. Embrace the essence of Moroccan cuisine with every savory spoonful of this flavorful and comforting tagine. Remember, this dish doesn't have to be cooked in a tagine but can rather be made in any pot without compromising its authentic taste and essence.
Ingredients:
For the fish Chermoula
2 tablespoons finely chopped coriander and parsley
3 garlic cloves, peeled and grated
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 tablespoons paprika
1/2 teaspoon harissa (or to taste)
2 tablespoons white vinegar
2 tablespoons lemon juice
1 1/2kg (3 lb) perch, cut into large pieces (replace with any fish of your choosing)
For the tomato sauce
3 tomatoes, grated, skin discarded
2 tablespoons vegetable oil
2 tablespoons olive oil
2 garlic cloves, peeled and grated
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon harissa
1 teaspoon tomato paste
1 tablespoon lemon juice
2 tablespoons finely chopped coriander and parsley
For the Tagine
3 bell peppers (yellow, red, and green), cut into strips
60g (1/4 cup) green olives
1 tablespoon water
1/2 a preserved lemon (skin only), cut into thin slices
Steps:
Step 1: Marinating the fish
1- In a large bowl, place all the chermoula ingredients and mix to combine.
2- Add the fish and coat in in the Chermoula marinade. Set it aside for 15 minutes.
Step 2: Preparing the tomato Sauce
1- Place a clay tagine or pot over medium heat.
2- Add the grated tomatoes, vegetable oil, olive oil, garlic, spices, harissa, tomato paste, lemon juice, cilantro, and parsley.
3- Mix to combine, then cook for 10 minutes.
Step 3: Cooking the Fish Tagine
1- Add the marinated fish to the tomato sauce.
2- Place the bell peppers on top, then the green olives, and water. Then cover the tagine and cook for 7 minutes.
3- Add the preserved lemon and cook for an additional 10 minutes or until the fish is done.
4- Serve the fish and vegetables tagine warm with Moroccan bread.