Fish tagine with tomatoes, olives, and preserved lemon from The Food of Morocco (page 246) by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    Suggested fish are cod, halibut or monkfish.

  • smccandless on January 26, 2026

    Made with Alaskan ling cod. Omitted cilantro but added coriander to the spice blend. Used home canned tomatoes. Served with wild rice. Not the best combo but what I had and it worked. Try pureed winter squash or other grain next time.

  • lkgrover on October 29, 2019

    Delicious fish tagine with lots of vegetables; a hint of tartness from the preserved lemon. I used halibut fillets; substituted canned diced tomatoes; doubled the parsley (no cilantro). Served over couscous.

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