Tagine Bil Hoot (fish tagine)

This recipe can me made in dutch oven as well. Tagines are fairly inexpensive and can be used for more then just Moroccan cooking. After visiting Morocco we had to get one. The food there is amazing.

Ingredients

· 2 tsp sweet Hungarian paprika
· 8 threads Spanish saffron, toasted and crushed
· 1 tsp ground ginger
· 1 lemon
· 4 six-ounce boned fish fillets
· 4 tomatoes, peeled, seeded, and coarsely chopped
· 2 garlic cloves, minced
· 1 tsp ground cumin
· Salt
· freshly ground pepper to taste
· 2 carrots, peeled and sliced diagonally
· 1 onion, thinly sliced
· 1 tbsp Preserved Lemons pulp
· 12 green or black olives, pitted
· Fresh parsley or cilantro leaves for garnish
· 1/2 cup olive oil
· 2 tbsp minced fresh cilantro
· 1/4 cup minced fresh flat-leaf parsley

Cooking Instructions

In a large bowl, mix the parsley, cilantro, olive oil, paprika, saffron, and ginger. Add the juice of half of the lemon. Coat the fish fillets with this mixture and refrigerate for 1 to 2 hours, turning over once or twice. Cut the other lemon half into very thin slices. Set aside.
Meanwhile, in a large saucepan, combine the tomatoes, garlic, and cumin. Cook over medium heat, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes. Season with salt and pepper. Set aside.

Place the carrot slices in a single layer on the bottom of a small Dutch oven or enameled casserole. Cover with the onion slices. Spoon the tomato sauce over the onion. Cover and cook over medium heat until the carrots are tender, 15 to 20 minutes. Remove from the heat and set the fish on top of the vegetables. Spread a little preserved lemon pulp over each fillet and top each one with a slice of lemon. Add the marinade. Surround the fish with the olives. Cover the pan once again and cook over medium heat until the fish is flaky, 10 to 12 minutes. Spoon some of the sauce over the fish. Garnish with parsley or cilantro leaves. Serve immediately.