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Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
MARTHA STEWART17Ingredients
105Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 tsp. cumin seeds
- 3 cloves garlic
- 1 tsp. coarse salt
- 1 Tbsp. sweet paprika
- 1 1/2 tsp. red pepper (crushed hot)
- 2 Tbsp. fresh flat leaf parsley (coarsely chopped)
- 2 Tbsp. chopped fresh cilantro
- 4 wedges preserved lemons (rinsed, pulp and peel separated)
- 3 Tbsp. extra virgin olive oil (fruity)
- 1 lb. monkfish fillet (or thick slabs of halibut)
- 1 carrot (large, very thinly sliced)
- 2 celery (ribs, peeled and very thinly sliced)
- 1 lb. tomatoes (red ripe, peeled and thinly sliced)
- 1 green bell pepper, sliced (small, into very thin rounds)
- 24 picholine olives (or Moroccan red, rinsed and pitted)
- 2 bay leaves (dried, preferably Turkish)
- 1 sprig fresh cilantro (for garnish, optional)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol20mg7% |
Sodium610mg25% |
Potassium670mg19% |
Protein12g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A70% |
Vitamin C50% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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