Fish Stew Moroccan Tagine

This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.

Steps

Charmoula:.

Blend the herbs together in a bowl with the garlic & vinegar until pasty.

Stir in the lemon juice & spices.

Tagine:.

Cut the fish into 2 inch pieces.

Rub each piece with the charmoula & then place into the bowl to marinate.

Preheat the oven to 400 degrees.

Slice the carrots in half down the middle.

Peel the potatoes & slice thinly.

Slice the tomatoes crosswise.

Remove the seeds from the peppers & slice into large pieces.

Set aside --.

Place the carrots across the bottom of a 9x13 cake pan.

This becomes a sort of bed for the fish , keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.

Arrange the fish on top of the carrots.

Dip the sliced potatoes into the charmoula & spread over the fish.

Repeat with tomatoes & peppers.

Sprinkle the garlic over the vegetables.

Mix the remaining charmoula with the tomato paste , lemon juice , oil , & water.

Pour this over the vegetables.

Cover with aluminum foil & bak.

Ingredients

cilantro, parsley, garlic cloves, white vinegar, lemon juice, paprika, cumin, coriander, cayenne pepper, white fish fillets, carrots, potatoes, tomatoes, sweet green peppers, tomato paste, canola oil, water