How to Make Moroccan Fish Tagine

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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Moroccan Fish Tagine