The Moro Cookbook
Fish Tagine with Potatoes, Tomatoes and Olives
Page 183
Cuisine: Mediterranean | Course Type: Main Courses
Tags: potato braise fish peppers tomato olives black olives hake braised fish tagine chermoula green peppers
Recipe Review
friederike from Berlin,
Very delicious! It's probably very similar to Tagine of Monkfish, Potatoes, Cherry Tomatoes and Olives; we definitely had the same problem with the sauce that was too thin. We didn't grill the peppers whole but cut them into strips and fried them. DH suggests shortening the cooking time of the peppers and tomatoes, in order to have some bite in the final dish, and also thought that the dish tasted just a tad sour.
Edited 13 February 2016:
I finally compared two recipes I thought were merely similar, this one and Modern Moroccan's Tagine of Monkfish, Potatoes, Cherry Tomatoes and Olives, and it turns out they are near-identical! This one uses just any white fish and four green peppers, while the other one uses monkfish and two green peppers, but that's about it!
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