Fish Tagine

From my tagine recipe:

I think what draws me to tagine so much and so often is their versatility. Of course there is a very traditional way to make them, but I noticed throughout my travels in Morocco that they are always made with whatever is available, which a few key ingredients that are usually consistent. For example, if you’re making meat in the tagine, there’s almost always preserved lemon.

What You’ll Need:

• 1/2 fennel bulb

• 1 medium-sized carrot

• 1 japanese eggplant (they are smaller)

• 1 celery stalk

• Freshly pitted taggiasca olives

• 1 tomato

• turmeric

• curry powder

• Fresh hot pepper, chopped

• Fresh parsley

• cumin seeds

• Olive oil

• Salt, qb

• 10-12oz fresh fish
  

  Preparation:

If you don’t have a tagine, it’s ok (even though it’s only of my favorite things to cook in)! Use a medium-sized pan with a cover. Cut all your veggies into finger-sized sticks. Arrange them in a teepee and put the olives on top. Turn the flame on low, and generously add your spices to the top. Pour a cup of water over top and olive oil. Cover and let cook for 25-30 minutes. Salt and spice your fish by rubbing it with salt, spices, and herbs. Add the fish and let cook for another 6-8 minutes or until the fish is tender. Buon appetito!