Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

See full recipe on: Martha Stewart


2 teaspoons cumin seeds
3 cloves garlic
1 teaspoon coarse salt
1 tablespoon sweet paprika
1 1/2 teaspoons crushed hot red pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges preserved lemons, rinsed, pulp and peel separated
3 tablespoons fruity extra-virgin olive oil
1 pound monkfish fillet or thick slabs of halibut
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
1 pound red ripe tomatoes, peeled and thinly sliced
1 small green bell pepper, sliced into very thin rounds
2 dozen moroccan red or picholine olives, rinsed and pitted
2 dried bay leaves, preferably turkish
Sprigs fresh cilantro, for garnish

Nutrition 6 servings

Per Serving % Daily Value
Calories 163
Fat 9g 14%
Carbs 7g 2%
Protein 12g 25%
Fiber 2g 11%
Cholesterol 18mg 6%
Sodium 507mg 21%


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