Recipe: Moroccan Fish Tagine

Moroccan Fish Tagine
TAGINES: THE COLORFUL STEWS OF MOROCCO
From the American Institute for Cancer Research

Returning from Morocco several years ago, I toted home two tagines (traditional cooking pots), one nested inside the other. These clay pots, each consisting of a shallow, wide bottom and conical top shaped like a deep coolie hat, were insurance to help me cook tagines (aromatic stews) as heavenly as those I had devoured up and down the length of Morocco.

Authentic Moroccan tagines - the stews - are easy to make using readily available ingredients. The traditional pot's distinctive top has curving, concave sides designed to direct rising vapors back down into the simmering dish, concentrating and intensifying its flavors. But a tightly covered Dutch oven works as well. Using the best ingredients, including fresh, full-powered spices, is far more important than the vessel you use.

Because they are the everyday dish of Morocco, there are literally hundreds of kinds of tagines, based on chicken, lamb, or seafood. Tagines can also be meatless, made with lentils or chickpeas. They are seasoned with simple yet sophisticated combinations of spices and other ingredients, including saffron, turmeric, ground ginger, paprika, parsley, cilantro, olives and the salt-preserved lemons particular to Moroccan cooking. Also used, most often with lamb, is a sweet blend of dried prunes or raisins and almonds, warmed with an elusive, dry cinnamon note.

Fish may seem a surprising choice in a desert land, but remember Morocco's coastline runs for thousands of miles along the Atlantic Ocean. During my trip, I saw fish markets that put most American ones to shame for freshness, variety and beautifully displayed offerings.

In this tagine, the firm fillets are first marinated in spices, fresh herbs and lemon juice, then steam-steeped with the other ingredients. The result is tangy, colorful and boldly flavored.

Moroccans eat tagines with their hands, scooping up morsels with pieces of bread. I urge you to try this, using pillowy, pocketless pita bread. This allows you to soak up the stew together with its tangy, heavenly juices.

Moroccan Fish Tagine

1/4 cup finely chopped flat parsley
1/4 cup finely chopped cilantro
2 tsp. sweet paprika
1 tsp. ground ginger
8 saffron threads or 1/4 tsp. ground turmeric
Pinch cayenne or other hot ground pepper
Juice of 1/2 lemon
2 Tbsp. extra virgin olive oil
12 oz. cod or other firm white fish, cut in 4 pieces
6-8 large plum tomatoes, seeded and chopped (4 cups)
2 garlic cloves, finely chopped
1 tsp. ground cumin
1/2 tsp. salt
2 medium carrots, peeled and cut in 3/4-inch slices
1 can (15 oz.) chickpeas, drained and rinsed
1 large onion, thinly sliced
1 lemon, peeled, thinly sliced and seeded
8 large green pitted olives such as Sicilian-style, halved
Finely chopped cilantro or parsley, for garnish

In medium bowl, combine parsley, cilantro, paprika, ginger, saffron or turmeric, hot pepper and fresh lemon juice. Mix in olive oil. Add fish, turning to coat well. Cover and marinate in refrigerator 1 to 8 hours, turning fish once.

Place tomatoes, garlic, cumin and salt in large saucepan over medium-high heat. Cook, stirring occasionally until tomatoes are soft, 8-10 minutes, reducing heat if necessary. Set sauce aside.

In small Dutch oven, arrange carrots to cover bottom. Layer chickpeas over carrots, then onions on top. Spread tomato sauce over onions. Cover and cook over medium-high heat 10 minutes.

Remove fish from marinade and place over tomato sauce. Arrange lemon slices over fish. Spread marinade over lemons. Add olives. Cover and cook until fish is opaque throughout and flakes easily, about 12 minutes.

Using slotted spoon, carefully remove fish and set aside. Divide rest of tagine among 4 plates. Set fish on top. Sprinkle cilantro or parsley for garnish. Serve hot or lukewarm.

Makes 4 servings.

Per serving: 286 calories, 10 g. fat (1 g. saturated fat), 33 g. carbohydrate, 17 g. protein, 8 g. dietary fiber, 873 mg. sodium.