Moroccan Tajine of Halibut, Potatoes, and Artichokes

Name: Moroccan Tajine of Halibut, Potatoes, and Artichokes
Yield: serves 4 as a main course
Ingredients: 1 1/2 cup fresh cilantro leaves; 1/2 cup fresh flat-leaf parsley leaves; 4 cloves garlic; 1/2 onion, chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 teaspoon salt; 4 (5-ounce) halibut, sea bass, true cod, or other firm fish steaks, each cut 1/2 to 3/4 inch thick; 8 baby artichokes; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons extra-virgin olive oil; 2 unpeeled potatoes, very thinly sliced; Salt and freshly ground black pepper; 16 oil-cured black olives; 1/2 cup canned Italian plum tomatoes, chopped and juice reserved, or 2 ripe red tomatoes, thinly sliced; 1/4 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh flat-leaf parsley leaves

January 24, 2012

This recipe from Georgeanne Brennan shows a classic way to cook in a tajine, layering flavors and food together for the slow, moist cooking. It includes the Moroccan sauce sharmula, which gives a spicy flavor and adds moisture to the fish during the cooking. You can make many variations on this dish, substituting chicken for fish or tomatoes and eggplant for artichokes.

Recipe notes

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