Classic Fish Tagine with Chermoula
342kcal
Ingredients
For the Chermoula:
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 6 cloves garlic, minced
- 2 tbsp paprika
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
For the Tagine:
- 2 pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 cups chicken or vegetable broth
- 1 preserved lemon, chopped (optional)
- tsp saffron threads, crushed (optional)
- 1/2 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Equipment
- Large mixing bowl
- Cutting board and knife
- Tagine or heavy-bottomed pot with a lid
- wooden spoon
Method
- 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.
Nutrition
Serving1gCalories342kcalCarbohydrates22gProtein28gFat16gSaturated Fat2gCholesterol54mgSodium771mgPotassium1087mgFiber4gSugar4g