Fish Tagine with Potatoes

Instructions

1. Step 1

   Mince the garlic and finely chop the cilantro and parsley. Combine them in a mixing bowl with the lemon juice, half the olive oil, cumin, paprika, turmeric, ginger, salt, and black pepper to make the chermoula.

   Ingredients used: 15.0 gr Cilantro, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 2.0 gr Ground Ginger, 2.0 gr Ground Turmeric, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 4.0 gr Paprika, 15.0 gr Parsley, 8.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Turn the cod portions in the chermoula until coated, leaving any excess marinade in the bowl. Refrigerate while preparing the vegetables.

   Ingredients used: 600.0 gr Cod

   Cookware: mixing bowl

3. Step 3

   Heat the remaining olive oil in the tagine pot over medium heat. Add the sliced onion and bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: Chef Knife, cutting board, tagine pot, wooden spoon

4. Step 4

   Stir in the chopped tomatoes and water, then arrange the potato slices in an even layer. Cover, reduce to low heat, and simmer until the potatoes begin to soften.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Potato, 400.0 gr Tomato, 250.0 ml Water

   Cookware: Chef Knife, cutting board, tagine pot, wooden spoon

5. Step 5

   Arrange the marinated cod over the potatoes. Add the olives and preserved lemon, then spoon all excess chermoula from the bowl over the fish.

   Ingredients used: 100.0 gr Green Olive, 60.0 gr Preserved Lemon

   Cookware: Chef Knife, cutting board, mixing bowl, tagine pot

6. Step 6

   Cover and simmer over low heat until the potatoes are tender and the thickest part of the fish reaches 63°C. Serve hot with the vegetables and sauce.

   Timer: 12 min (fixed)

   Cookware: tagine pot