1. Recipes
  2. Entree
  3. Mediterranean
  4. Moroccan Fish Tagine

This is my take on America's Test Kitchen recipe.

Mood: savory - fishy
Prep Time: 15 min
Rest Time: 0 min
Cook Time: 20 min
Makes: 4.0 servings

    Food Stuffs
  • 1-1/2 lbs cod
  • 3/4 cups cilantro
  • 4 cloves garlic
  • 1-1/2 tlbs lemon juice
  • 6 tlbs ev olive oil
  • 1 onion
  • 1 bell pepper
  • 1 carrot
  • 1 14.5oz can diced tomatoes
  • 1/3 cups green olives
  • 2 tlbs preserved lemon
    Seasonings
  • 3/4 tsp salt
  • 1-1/4 tsp cumin
  • 1-1/4 tsp paprika
  • 1/4 tsp cayenne pepper
    Equipment
  • measuring spoon
  • mixing bowl
  • food processor
  • dutch oven
    Steps for Completion
  1. Cut cod into 1.5-2 inch pieces. Place cod in bowl and toss with 0.5 teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
  3. Slice onion and bell pepper into strips. Peel carrot and slice 0.25in thicc. Quarter green olives lengthwise. Finely chop preserved lemon.
  4. Heat remaining 0.25 cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining 0.25 teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
  5. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140°F), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.