How fun is that to say?
Essaouira is a city on the Western coast of Morocco. It has a funky old walled city, lots of hippies, and lots of very, very fresh seafood.
I would very much like to go back. And perhaps live there. If only for the fish. And the pretty Moroccan surfers.
Today's recipe is a tribute to this intoxicating, gritty, windswept town. It's a super healthy, super tasty fish tagine. And remember when I asked you to make some preserved lemons? Now you have a reason to use them!
Recipe adapted from Fine Cooking.
Moroccan Fish Tagine
Prep Time: 40 min Cook Time: 45 min Total Time: 1.5 hours
1 preserved lemon, rinsed
14 oz / 400 g can diced tomatoes, minced finely
2 Tbs chopped flat-leaf parsley
2 Tbs chopped fresh cilantro
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp sweet paprika
Salt and freshly ground black pepper
3 Tbs olive oil
1 lb / 450 g meaty white fish, cut into serving portions
1 lb waxy potatoes
1 red or yellow bell pepper (or half of each)
1 red onion
Handful of good quality green olives
Handful of fresh cilantro, chopped
Cut lemon into quarters. Scoop out flesh and remove seeds. Finely mince half the rind, and cut remaining rind into strips. Set aside.
Combine minced lemon rind, lemon flesh, tomatoes, herbs, spices and 1 Tbs olive oil. Gently coat fish with mixture and refrigerate for 30 minutes.
Meanwhile, peel potatoes and carrots and slice into 1/4" rounds. Fill a medium saucepan about 2/3 with water and add a large pinch of salt. Heat over medium-high heat til boiling, then add potatoes and carrots. Cook for 6 minutes, then drain.
While potatoes are cooking, slice peppers into thin strips. Once potatoes are done, add about 1/4 cup of water to saucepan. Return to heat, add peppers, and cover. Steam for 5 minutes, then drain.
While peppers are cooking, slice red onion into thin strips.
Add 2 Tbs olive oil to a large skillet. Layer potatoes and carrots in the bottom of the skillet. Layer in red onions. Place fish on top of onions, and pour in remaining marinade. Add an additional 1/4 cup of water. Layer peppers on top, then add remaining sliced preserved lemon rind and olives.
Heat skillet over medium-low heat. Cover with lid, placing a wooden spoon under the lid to let some steam escape. Cook 30 to 45 minutes til fish is opaque and cooked. Give the pan a little shake every now and then to ensure nothing is sticking.
Garnish with fresh cilantro and serve over couscous or rice.