Fish Tagine

Name: Fish Tagine
Yield: 4 servings
Ingredients: 1/3 cup chopped fresh parsley or cilantro leaves, plus more for garnish; One 1/2-inch piece fresh ginger, peeled and minced; 3 teaspoons sweet paprika; 1/4 cup fresh lemon juice; 1/2 cup extra virgin olive oil, plus more as needed; 1 1/2 to 2 pounds fillets of red snapper, halibut, grouper, sea bass, or other firm fish, cut into 4 equal portions; 3 garlic cloves, peeled; 1/4 teaspoon cayenne, or to taste; 5 small tomatoes, cored; 3 teaspoons ground cumin; Salt and black pepper to taste; 1 large onion, sliced; 1 lemon, thinly sliced crosswise; 1/4 cup olives, preferably green, pitted

December 14, 2011

An easy fish stew with exotic flavors. You can make the same style dish using chicken thighs in place of the fish; just boost the oven temperature to 400°F and increase the cooking time by 15 minutes or so. This is great served with couscous (page 526), bread, or rice.

Recipe notes

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