Moroccan Tagine Cod with Chermoula

                                      unknown owner of photo

Tagine Cod

Ingredients:

Cooked Bismati Rice (keep warm)
Preserved Lemon,  (recipe follows)

1 onion, peeled, cut in halves and sliced into strips at  

   an angle

1 carrot, peeled and sliced into thin elongated diagonal 

   strips 

1 green bell pepper, trim top and bottom, slice into long 

   thin 1/4" strips, slice top and bottom also.  

1/3 cup green olives, quartered  (seminole or pegine)

2 tablespoons preserved lemon, chopped

14 oz. can diced tomatoes

Fish seasoned with salt

Directions:

Prepare the chermoula and set aside.

Add 1/4 cup olive oil to dutch oven.  Sauté vegetables approx. 5 minutes with 1/4 teaspoon salt.  Next add diced tomato with juice, green olives and preserved lemon, cook another 4 or 5 minutes. 

While the vegetables are cooking cut the fillet of cod down the center and then cut into 1 1/2"  or 2" chunks season with 1/2 teaspoon salt.  The salt keeps the fish tender.  Set aside. 

 

Place the churmoula in a large bowl at the last minute and add the chunks of fish only to coat.   Carefully add coated chunks of fish to vegetable and any leftover chermoula and broth.  Cook over medium heat for 3 to 5 min.  Finish cooking off the heat about 4 minutes in the pot with lid. Serve immediately over Basmati rice.

1 1/2 pounds cod, cutdown the center of fillet and into  1 1/2" to 2" chunks, place in bowl and set aside.  Prepare chermoula while vegetables sauté.  Carefully add cod to churmoula place cod on top of vegetable and cook in sauce to 140*F. (3 to 5 minutes)  Remove pan from heat and allow fish to finish cooking in the heat in pan maybe 4 minutes.

Chermoula:

1/2 cup cilantro, chopped fine

4 garlic cloves

1 1/4 teaspoon cumin

1 1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/2 tablespoon lemon juice

Pulse in food processor to "chop", not smooth paste

1 1/2 tablespoon lemon juice

Add 2 tablespoons olive oil and stir in by hand 

"Quick" Preserved Lemon Recipe

  2 lemons, washed well, cut ends, slice thin with

     mandolin

  3 tablespoons sugar

  3 tablespoons salt 

  3/4 cup olive oil

  Mix well in a bowl.  Add to jar.  Allow to marinate at  

  least 2 hours.  Refrigerate leftovers.

To serve;  Place a generous bed of rice on plate with serving of fish and top with sauce and vegetables.  Garnish with cilantro.