Fish Tagine with Chermoula

• 35 ounces of solid, thick fish, chopped into pieces.
• 1 batch of chermoula (see below)
• 1/3 cup olive oil.
• One huge onion. - Thinly slice. 
• Two large potatoes and cut into 1/4" (0.5 cm) slices.
• 1 or 2 carrots, sliced into 1/4 inch (0.5 cm) sticks.
• Two tomatoes - Sliced .
• Two bell peppers of any hue. Thinly slice with seeds removed. Garnish with fresh lemon slices.
• 1/2 cup red or green olives (optional).
• 1 preserved lemon, quartered - optional.
• 1 or 2 fresh chile peppers for garnish (optional). 

• 1 teaspoon of ginger.
• 1/2 teaspoon salt, or to taste.
• 1/2 teaspoon of pepper.
• 1/2 teaspoon turmeric. 

• 2 cups fresh cilantro (approximately 1 huge bunch), freshly chopped.
• 4 garlic cloves, very finely chopped or pressed.
• 1 tablespoon cumin.
• 2 teaspoons of paprika.
• 1 teaspoon salt.
• 1 teaspoon ginger (optional)
• 1/4 teaspoon cayenne pepper (optional).
• Optional: 1/4 teaspoon crushed saffron threads.
• 3 tablespoons olive or vegetable oil.
• 2 tablespoons fresh lemon juice.

INSTRUCTIONS

1. Combine all of the chermoula ingredients in a bowl and whisk well. If the marinade is too thick and paste-like, add more oil, lemon juice, or a tablespoon or two of water.
2. Set aside half of the chermoula marinade; cover and chill until required. 
3. Use the remaining half to marinade the fish, completely coating each piece with the chermoula. Allow to marinate in the fridge for at least 2 hours or overnight.

1. Add the olive oil to the bottom of a large tagine or deep skillet. 
2. Spread the sliced onion over as much of the tagine as possible. This acts as a base for the additional ingredients.
3. Arrange the carrot slices over the onion, followed by the potato slices. Season with salt, pepper, ginger, and turmeric.
4. Place the sliced tomatoes on top of the seasoned potatoes, then spread the saved chermoula over them.
5. Add the fish and marinade, then garnish with sliced peppers, chili peppers, and lemon slices. Place the olives all around.

1. Add 1/4 to 1/2 cup water to the tagine, cover, and cook over medium-low to medium heat. (If cooking with a heat source other than gas, place a diffuser beneath the tagine.)
2. Allow the tagine to slowly come to a simmer, then cook for approximately an hour over medium-low heat, or until the fish and vegetables are cooked, and the liquids have reduced to a thick sauce.
3. If you want to add preserved lemon, do it now. Allow the lemon to cook for a few minutes before removing the tagine from heat and serving.