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Ingredients

Serves 6

• 2 teaspoons cumin seeds
• 3 cloves garlic
• 1 teaspoon coarse salt
• 1 tablespoon sweet paprika
• 1 1/2 teaspoons crushed hot red pepper
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro
• 4 wedges Preserved Lemons, rinsed, pulp and peel separated
• 3 tablespoons fruity extra-virgin olive oil
• 1 pound monkfish fillet or thick slabs of halibut
• 1 large carrot, very thinly sliced
• 2 ribs celery, peeled and very thinly sliced
• 1 pound red ripe tomatoes, peeled and thinly sliced
• 1 small green bell pepper, sliced into very thin rounds
• 2 dozen Moroccan red or picholine olives, rinsed and pitted
• 2 dried bay leaves, preferably Turkish
• Sprigs fresh cilantro, for garnish

Description

This Tasty Moroccan Fish Tagine Comes From Chef Paula Wolfert, Author Of 'Mediterranean Clay Pot Cooking.' Photo Courtesy Of Ed Anderson.

Martha Stewart