Moroccan Fish Tagine with Coriander Couscous and Moroccan Preserved Lemons

I made my Moroccan preserved lemons and I was dying to try them out in a new recipe!

I stopped by the Oaktown Spice Shop. This place is amazing!! They have all sorts of delicious spices and even more exotic ones. I was in Seattle a few months ago and visited 2 spice shops up there. Robyn and I were thinking: How comes the Bay area doesn't have a spice shop? Looks like I missed the business opportunity!

The owner, John, has a wide variety of spices. I was impressed. He also has a treasure trove of knowledge about spices, and what spices work with what dishes. Most importantly, he makes his own proprietary blends.

I purchased one of his blends for a Moroccan fish tagine and it was fantastic! I think it was mainly harissa, but there were other lovelies in there as well.

If you live in Oakland, do stop by. Its a real experience!

Ingredients
1 lbs 2oz mixed fish (I used Mackerel, but Monkfish would work too), scaled, cleaned and deboned
1 tablespoon Harissa or Moroccan Fish Tagine Mix
1 red onion
2 garlic cloves
2 tablespoons of walnut oil or some other nut based oil
1 teaspoon cumin seeds
1 teaspoon ginger, chopped
1 cinnamon stick
1 Moroccan preserved lemon, chopped  (about 3 spoonfuls)
12 green olives, pitted and roughly chopped
1/2 cup white wine
3/4 cup fish stock
1 pinch saffron
1 handful cherry tomatoes, chopped
Fresh Coriander
Freshly cooked Israeli Couscous

Wash the fish and sprinkle with the Moroccan Fish Tagine Mix or Harissa. Set aside and let it marinate in those spices for a few minutes.

















In the meantime, take the onion and quarter it. Remove the skins from the garlic. Place the red onion and garlic clove in a food processor. Give it a few pulses, until the onion is diced fairly evenly.















Heat the walnut oil in a dutch oven or tagine. Gently cook the onion and garlic until soft.

















Add cumin, ginger, cinnamon stick, preserved lemon and green olives. Stir fry for 2 minutes.

Add the harissa or Moroccan fish tagine mix and cook for 1 minute.













Add the wine, fish stock and saffron and bring to a gentle simmer.

Add the fish and stir fry for a few minutes, allowing the fish to break up into chunks.

Add the cherry tomatoes and season with salt and pepper.

Garnish with Fresh Coriander and Moroccan Preserved Lemons.

Serve with freshly make Israeli Couscous.

Enjoy!

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