Spice-Infused Walleye Tagine

Adapted from https://www.tptoriginals.org/relish-hassan-ziadis-spice-infused-walleye-tagine/

I made this.

Servings: 4

INGREDIENTS

1 lemon
¼ cup olive oil
½ cup shopped fresh parsley, or 2 T dried
6 gloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
1 teaspoon chili flakes
15-24 oz walleye fillet cut in 2 inch chunks
1 large onion, diced
1 large carrot, peeled and cut into matchsticks
1 lb potatoes, peeled, coarsely chopped, blanched for 10-15 minutes
½ cup water (maybe)


For garnish:

2 Roma tomatoes, seeded & cut in brunoise style
½ cup of basil, cilantro or green onions
1 cup of green olives, sliced
Preserved lemon, slivered

STEPS

1) Use a peeler to remove the lemon skin, stir it with a large pinch of salt and set aside.

2) Soak the lid of the clay pot.

3) Mix olive oil, parsley, lemon juice, garlic, paprika, ginger powder, cumin, salt, pepper & chili flakes in large bowl. Marinate fish in refrigerator for 1 hour.

4) Layer onion, carrot, sweet potatoes & tomatoes in the pot. Pour water over the vegetables. Spread the fish evenly over the vegetables. Pour the rest of the marinade over everything.

5) Cover the clay pot or the pot and put in cold oven, heat to 425F until the potatoes are tender, about 30-40 minutes

6) Garnish with olives, preserved lemon & greens.


NOTES

Hassan Ziadi