Seafood Tagine

Name: Seafood Tagine
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup flat leaf parsley; 2 tbsp fresh cilantro; 0.125 cup extra virgin olive oil; 1 tsp ground ginger; 2 tsp sweet Hungarian paprika; 8 saffron threads; 2 tsp fresh lemon juice; 4 red snapper fillets (6 ounce); 4 large tomatoes; 2 garlic cloves; 1 tsp ground cumin; 0.5 tsp salt; 0.25 tsp fresh ground pepper; 0.25 cup extra virgin olive oil; 2 large carrots; 1 large onion; 1 tbsp preserved lemon; 12 kalamata olives; Garnish

Fish, tomatoes and carrots simmered on the stove and spiced with ginger and paprika for a Moroccan tagine. It's finished with olives.

2 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 120 min · Cook 40 min · 160 min total
Difficulty: medium

1
Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.
120 min
2
Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
8 min
3
Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired. Yield. Makes 4 servings.