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Moroccan Fish Tagine with Tomatoes, Potatoes, and Olives
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large skillet or tagine
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds white fish fillets, cut into large pieces
  • 4 medium potatoes, peeled and sliced into 1/2-inch rounds
  • 4 ripe tomatoes, chopped
  • 1/2 cup green olives, pitted
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large skillet or tagine over medium heat. Add the sliced onion and cook for 5 minutes until softened.
  • Stir in the minced garlic, cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
  • Add the chopped tomatoes and stir to combine. Let the mixture simmer for 5 minutes until the tomatoes begin to break down.
  • Layer the potato slices over the tomato mixture in an even layer. Pour in 1/2 cup water, cover, and simmer for 15 minutes until the potatoes are almost tender.
  • Place the fish pieces on top of the potatoes. Scatter the green olives over everything. Cover and cook for 8 to 10 minutes until the fish flakes easily.
  • Remove from heat and sprinkle with chopped cilantro. Serve with lemon wedges on the side.

Notes

Simmer the potatoes just until tender before adding the fish so they do not fall apart during the final cooking step. If the sauce looks too thick after the potatoes cook, add a small splash of water to loosen it. Leftovers reheat gently on the stovetop with a lid to keep the fish moist. Cilantro can be swapped for parsley if preferred.
Course: Main Course
Cuisine: Moroccan
Equipment: Large skillet or tagine, Knife, Cutting board