Tajin bi’l-Hut (Moroccan Fish Stew)

The first thing we need to do is to prepare a batch of Charmoula to be used a marinade and garnish. Get some fresh, white fleshed fish. A fish that is too oily will taste a little too strong for this meal

• firm-fleshed white fish steaks such as halibut (about 1 1/2 pounds), cut about 1 1/4-inches thick
• tablespoon extra virgin olive oil
• medium-size boiling potatoes (about 1/2 pound), peeled and sliced 1/ 8 -inch thick
• 2 green bell peppers, seeded and cut into thin strips
• 2 large ripe tomatoes (about 1 pound), peeled, seeded, and thinly sliced
• cup tomato purée (preferably fresh)
• tablespoons finely chopped fresh coriander leaves
• tablespoons finely chopped fresh parsley leaves
• Salt and freshly ground black pepper to taste

1. Prepare the charmoula. Coat the fish steaks with half of the charmoula and marinate 2 hours in a ceramic or glass.

2. Preheat the oven to 400 degrees F. Lightly oil a tagine, Dutch oven, earthenware casserole, or enameled cast-iron casserole and arrange the potatoes on the bottom. Lightly salt and pepper the potatoes. Place the fish steaks on top of the potatoes. Cover the fish with the green peppers and then the tomato slices, arranging everything very neatly and decoratively. Lightly salt and pepper again. Spoon half of the remaining charmoula over the tomato slices. Pour the tomato purée over and sprinkle with the coriander, parsley, and more salt and pepper. Spoon the remaining charmoula over everything.

3. Bake the tagine, covered, until the potatoes are tender and the fish cooked, about 1 hour. Do not check until at least 40 minutes have passed. Serve.