Fish tagine with chermoula, preserved lemon, and green olives
Fish second courses
This tagine is based on one my mother ate week after week when she was a vegetarian living in Tangier. Now back in the states, it is her go-to dish for entertaining a crowd. This tagine has all the winning comfort qualities of a rich tomato based stew, but the preserved lemon and green olives add another layer of flavor that makes our dinner guests all the more impressed by the balance of the ingredient combination, and how it showcases the delicate white fish.
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