Moroccan Tajine of Halibut, Potatoes, and Artichokes
This recipe from Georgeanne Brennan shows a classic way to cook in a tajine, layering flavors and food together for the slow, moist cooking. It includes the Moroccan sauce sharmula, which gives a spicy flavor and adds moisture to the fish during the cooking. You can make many variations on this dish, substituting chicken for fish or tomatoes and eggplant for artichokes.
Recipe information
Yield
serves 4 as a main course
Ingredients
Sauce
Preparation
Step 1
Prepare a medium heat fire (350°F) in a wood-fired oven or cooker.
Step 2
To make the sauce, combine all of the ingredients in a blender and blend to a paste. Add a little more olive oil if needed. Alternatively, finely chop the cilantro, parsley, onion, and garlic, then mix with the remaining sauce ingredients.
Step 3
Using half of the sauce, coat both sides of the fish. Cover and refrigerate for at least 1 hour or up to 3 hours. This will allow the flavors to blend.
Step 4
Trim the artichoke stems and discard. Break off the outer leaves until you reach leaves that are pale yellow at the base. Cut off the upper one-third of the leaves. Trim the rough edges at the base. Cut the artichokes lengthwise into quarters. Add the lemon juice to a bowl of water and add the artichokes.
Step 5
Add the olive oil to the bottom of the tajine, then add the potatoes. Sprinkle the potatoes with a little salt and pepper. Top the potatoes with a layer of fish. Scatter the artichokes and olives over and around the fish. Top with the remaining sauce, and finally with about 1/2 cup of the chopped tomatoes and their juices. Add a sprinkling of salt and pepper. To finish, top with the cilantro, parsley, and a little more salt and pepper.
Step 6
Cover and bake until the potatoes are fork-tender, about 1 hour and 15 minutes.
Step 7
To serve, bring the tajine to the table and lift the lid. Use a serving spoon or spatula to serve each person a piece of fish, some artichokes, olives, and potatoes.
