Chermoula Fish Tagine

Ingredients:

For the Chermoula –

· 1 bunch cilantro

· 3 garlic cloves

· 1.5 tsp. cumin

· 1 tsp smoked paprika

· 1 whole round chili

· Small pinch saffron

· 1 lemon, juiced

· 4 T. olive oil

· Salt and pepper

-

· 1 ¼ -1 ½ # cod, cut into large pieces

· ½ # baby round potatoes

· 2 T. oil

· 1 onion, sliced thin

· 1 inch piece ginger, minced

· Salt and pepper

· ½ preserved lemon, diced – seeds removed

· 1.5 T. tomato paste

· ½ C. apricots, dried, sliced

· ¼ C. golden raisins

· 1 C. fish stock

Method:

1. To make the chermoula, combine all of the ingredients in a blender and puree.

2. In a bowl, combine the fish chunks with HALF of the chermoula. Combine well and let sit for 30 minutes to 1 hour.

3. In a small pan, add the potatoes and cover with cold water and a bit of salt. Boil until the potatoes are almost fork tender – not completely cooked through. Drain and set aside.

4. In a large pan, add the oil and heat over medium high heat. Add the onion and ginger and season with the salt and pepper. Cook the until the onions are translucent. Then add the rest of the chermoula, preserved lemon, tomato paste, apricots, raisins, and fish stock. Bring to a boil and then reduce the heat and let simmer for 10 minutes. Do not let reduce.

5. Add the cod and the potatoes to the pan and cook until the fish and the potatoes are cooked through. Check for final seasoning.