In Morocco, the word TAGINE refers to any if the country´s slowly simmered meat, poultry, fish or vegetable stews that often have both savoury and sweet flavour notes. TAGINE also refers to the earthenware cookware with a conical lid in which the stew is prepared, cooked and served.

Recipe: 

Evoo (1 / 2 cup)

1/ 4 Cup of fresh chopped parsley

3 large garlic cloves finely minced

1 tablesp of La Vera Pimentón Smoked Paprika 

2 tsps of ground turmeric

1 / 8 tsp. of crushed saffron threads 

4 fish filets of choice ( I use freshly caught Cod or Hake )

2 large carrots, peeled and thinly sliced

3 large red ripe tomatoes sliced & de-seeded 

1 small onion thinly sílice or shallot or a small baby leek sliced finely

Salt to taste

Freshly ground black pepper to taste

1 lemon sliced finely

1 small to medium sized red bell pepper sliced in strips

12 Kalamata Olives 

1) Mix the first 7 ingredients in a medium bowl. Add the fish and turn to coat. Refrigerate for 2 hours and turn fish occasionally.

2) Pre-heat oven and arrange carrot slices over the bottom of a TAGINE or glass  baking dish. Layer half the tomatoes, half the onion  and drizzle half the lemon over. Season with salt and black pepper. 

3) Drain the marinade from the fish (reserve marinade) and arrange the fish on top of the slices of lemon.

4)  Now season with salt and black pepper and place the olves and red bell strips on top. 

5) Pour the marinade over the fish ..  Cover the fish with the conical lid or aluminum foil if using a glass casserole .. Bake 40 minutes. 

6)  Increase temperature and bake until fish flakes easily and veggies are tender - approx 25 minutes and garnish with extra parsley.

Serve with oven heated pita bread and  a sparkling white wine or a sparkling Rosé.

Enjoy.  Delicious.