Cod Tagine

by Gia Winsryg-Ulmer


  • 4 pounds thick codfish fillets in chunks or one whole fish
  • 1 large bunch of cilantro (coriander), finely chopped
  • 4 large cloves of garlic, pressed
  • 2 Tbsp. paprika
  • 1 Tbsp. cumin
  • ½ Tbsp. salt
  • 1 tsp. black pepper
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • 2 green bell peppers, sliced
  • 3 tomatoes, sliced
  • 1 bunch of carrots, sliced
  • 1-2 preserved lemons, quartered
  • 1/3 cup extra virgin olive oil
  • 2 potatoes, sliced
  • 1 cup green olives
  • 1-2 poblano chili peppers, or another variety to vary the spice
Cod Tagine

Sybil Teles

Put fish chunks, olive oil, spices, garlic, cilantro and salt in a bowl and mix with hands until fish is coated evenly. Put a layer of sliced carrots on the bottom of the tagine. Put fish on top of the carrots and place the rest of the slices carrots over the fish. Add a little water, cover and place on medium-low heat. Cook for about 15 minutes. Remove top and add a layer of tomatoes and then a layer of green peppers. Sprinkle
with salt. Cover again and cook for 30 minutes. Add water if it becomes dry and periodically lift the fish up with a spoon so that it does not burn and the sauce can reach it. Remove the top and add the potatoes, olives and preserved lemon quarters.

Sprinkle with salt. Cover and cook until the potatoes are cooked but not mushy. When done, uncover and garnish with black pepper. Let it cool for 20 minutes before serving. Line the bottom (you can use a Dutch
oven to substitute).
Recipe yields 6 to 10 servings