"Tagine" refers both to a Moroccan cooking vessel and to stews traditionally made in that vesel. I cooked the fish dish in a nice tagine I bought online.
The stew is very complex. It has a base of sauteed onions, carrots, and celery; a braising liquid of fish stock, wine, preserved lemons, and tomatoes; and a "chermoula" marinade for the fish consisting of lemon juice, olive oil, cilantro, garlic, red chiles, saffron, cumin, and sea salt. Shredded mint leaves and freshly ground black pepper add to the complexity.
I made my own preserved lemons two months ago using this method.
The stew is very complex. It has a base of sauteed onions, carrots, and celery; a braising liquid of fish stock, wine, preserved lemons, and tomatoes; and a "chermoula" marinade for the fish consisting of lemon juice, olive oil, cilantro, garlic, red chiles, saffron, cumin, and sea salt. Shredded mint leaves and freshly ground black pepper add to the complexity.
I made my own preserved lemons two months ago using this method.
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