Moroccan cuisine · Fish & Seafood

Tajine Hout bel Kharchouf wa Hamed

Fish pieces steamed in the tajine with tender artichoke bottoms and strips of preserved lemon.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 8 artichoke bottoms
• 1 preserved lemon
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp saffron threads
• 100 g green olives
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the cilantro, parsley and garlic, and mix half of it with cumin, paprika, 3 tbsp olive oil and pepper into a chermoula; cut the fish into 5 cm pieces and marinate in it for 20 min.
2. Halve the artichoke bottoms, remove the flesh from the preserved lemon and cut the peel into thin strips; rinse and pit the olives.
3. Soak the saffron threads in 4 tbsp hot water and pour the remaining olive oil into the tajine.
4. Place the artichoke bottoms cut-side down, add the saffron water and 200 ml water, and cook covered over medium heat for 20 min until they can be easily pierced with a knife tip.
5. Place the marinated fish on top, scatter with preserved lemon strips and olives, and steam covered for another 15-18 min until the fish is just opaque in the middle; season sparingly with salt, as the preserved lemon already adds seasoning.
6. Sprinkle with the remaining herbs and serve the tajine directly with its broth and plenty of flatbread.