Discover the exquisite flavors of Moroccan cuisine with this aromatic Fish Tagine, featuring succulent cod mingled with a vibrant spice paste known as charmoula, fresh vegetables, and quick-preserved lemons. This one-pot dish is both a delight to the senses and a tribute to Moroccan culinary traditions.
Ingredients
🍋 2 Lemons, washed thoroughly
🍬 3 tablespoons Sugar
🧂 3 tablespoons Table Salt
🫒 3/4 cup Extra Virgin Olive Oil
🐟 1.5 pounds Cod, boneless and skinless, cut into 1.5 to 2-inch chunks
🧂 1/2 teaspoon Table Salt (for seasoning fish)
🫒 1/4 cup Extra Virgin Olive Oil (for sautéing vegetables)
🧅 1 Onion, cut lengthwise into thin strips
🫑 1 Green Bell Pepper, cut lengthwise into thin strips
🥕 1 Carrot, peeled and cut on the bias into thin, elongated pieces
🧂 1/4 teaspoon Table Salt (for vegetables)
🍅 1 (14.5-ounce) can Diced Tomatoes, undrained
🫒 1/3 cup Green Pitted Olives, cut into quarters
🍋 2 tablespoons Quick Preserved Lemons, chopped
🌿 1/2 cup Cilantro, mostly leaves and tender stems
🧄 4 Garlic Cloves, peeled
🌿 1 1/4 teaspoons Ground Cumin
🌶 1 1/4 teaspoons Paprika
🌶 1/4 teaspoon Cayenne Pepper
🍋 1 1/2 tablespoons Fresh Lemon Juice
🫒 2 tablespoons Extra Virgin Olive Oil
Instructions
1- Quick Preserved Lemons:
- Wash 2 lemons, trim the ends, and thinly slice using a mandoline.
- In a glass bowl, combine lemon slices, 3 tablespoons of sugar, 3 tablespoons of table salt, and 3/4 cup olive oil. Stir well.
- Transfer the mixture into a glass jar and refrigerate for 24 hours to soften.
2- Vegetable Prep:
- Finely chop 2 tablespoons of quick preserved lemons.
- Slice 1 onion, 1 green bell pepper, and 1 carrot into thin strips.
- Quarter 1/3 cup of green pitted olives.
3- Prepare Cod:
- Cut cod into pieces, season with 1/2 teaspoon of table salt, and set aside.
4- Make Charmoula:
- In a food processor, blend cilantro, garlic, cumin, paprika, cayenne, and lemon juice.
- Once finely chopped, incorporate 2 tablespoons of olive oil manually.
5- Prepare the Tagine:
- Heat a Le Creuset Dutch oven over medium heat, add 1/4 cup of olive oil.
- Sauté onion, bell pepper, and carrot with 1/4 teaspoon salt for about 5 minutes until softened.
6- Simmer the Tagine:
- Add diced tomatoes with juice, quartered olives, and preserved lemons to the pot.
- Arrange seasoned cod atop the vegetables, scrape remaining charmoula into the pot, and cover.
7- Cook on Stovetop:
- Cook on medium heat until fish is opaque (3-5 minutes). No additional liquid is needed as tomatoes provide ample juice.
8- Finish Cooking Off-Heat:
- Remove from heat, let sit covered for 4 minutes, until fish reaches 140°F on an instant-read thermometer.
Prep Time: 30-45 minutes (excluding lemon marinating)
Cook Time: 12-15 minutes
Total Time: 42-60 minutes
Servings: 4
Equipment:
- Rice Cooker: Zojirushi NS-LGC05
- Chef's Knife: Global G-2 8-inch
- Mandoline: Wooden
- Food Processor: Cuisinart Mini-Prep Plus
- Dutch Oven: Le Creuset 5.5-quart
- Instant-Read Thermometer: ThermoPop by ThermoWorks
Cooking Tips
- Add the preserved lemons early for nuanced flavor development throughout the sauce.
- Allow the fish to finish cooking off-heat to avoid overcooking, maintaining optimal texture.
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