2pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
2onions, chopped
4carrots, peeled and chopped
4potatoes, peeled and chopped
2cupschicken or vegetable broth
1preserved lemon, chopped (optional)
tspsaffron threads, crushed (optional)
1/2cupgreen olives, pitted
1/4cupfresh cilantro, chopped
Salt and black pepper, to taste
Instructions
In a large bowl, combine all the chermoula ingredients and mix well. Set aside.
In a large tagine or heavy-bottomed pot, add the onions, carrots, and potatoes. Layer the fish on top.
Pour the chermoula over the fish and vegetables, making sure everything is well coated. Add the chicken or vegetable broth, preserved lemon, saffron (if using), and green olives.
Cover the tagine or pot and cook over low heat for 45-50 minutes, or until the fish is cooked through and the vegetables are tender.
Season with salt and black pepper to taste. Sprinkle with fresh cilantro before serving.
Notes
Tips and Tricks
Make sure to use fresh herbs and spices for the chermoula for the best flavor.Cut the vegetables into similar sizes to ensure even cooking.If using a tagine, it’s important to season it before use by soaking it in water for a fewhours, then rubbing the inside with oil to prevent cracking and sticking.You can add other vegetables to the tagine such as bell peppers, zucchini, or eggplant.