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Moroccan Fish Tagine With Tomatoes, Olives, And Preserved Lemons

4 faves
Nutrition per serving    (USDA % daily values)
CAL
249
FAT
47%
CHOL
22%
SOD
40%

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Ingredients for 6 servings

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

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