When this spicy stew is finished simmering and you remove the cover, you’ll be amazed at the aromas that will perfume your kitchen! That’s the preserved lemons which add an exotic flavor. You can buy a jar in well-stocked grocery stores or you can make them yourself. In Morocco, a tagine is both the conical earthenware cooking vessel and the name for the stew cooked inside it. If you don’t have a tagine cooking vessel, you can use a heavy cast-iron pan instead. Serve with Israeli couscous or steamed white rice. Full recipe can be found here: http://www.walnuts.org/cooking-with-walnuts/recipes/fish-tagine-with-walnut-chermoula/
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1 Comment
Hmm delicious