Fish Tagine With Chermoula, Preserved Lemon, And Green Olives

• For the Stew
• 4 pounds Flaky white fish, such as cod, haddock, or Mahi Mahi
• 2 large Vidalia onions, grated
• 2 preserved lemons, finely chopped
• 1 28 oz can diced plum tomatoes with their juice
• 1 1/2 cups fish stock or water
• 1 1/2 cups dry white wine
• 1 cup mint leaves, finely chopped
• 1 cup pitted green olives
• For the marinade, "Chermoula"
• 5 garlic cloves
• 2 cups cilantro leaves
• 1 tablespoon ground cumin
• 1/3 - 1/2 cup olive oil
• 2 lemons, juiced
• 1/2 tablespoon salt
• Pinch saffron threads (optional)
• 1 small red chile pepper, seeded and chopped (optional)

1. In a food processor, combine all ingredients for the chermoula. Reserve 1/4 cup of the mixture, and combine the rest with the fish fillets in a mixing bowl. Cover with plastic wrap and marinate in the refrigerator for 1 -2 hours.
2. Meanwhile, heat 3 or so tablespoons of oil (enough to coat the bottom of the pot) in a large Dutch oven or casserole dish over a medium flame. Saute the onion until softened. Add the reserved chermoula, preserved lemon, and tomatoes. Gently simmer for ten minutes uncovered, stirring occasionally. Add the stock, wine, and olives, and bring the mixture to a boil. Cover the tagine, reduce the heat to medium-low, and simmer for an additional 10-15 minutes.
3. When the fish has finished marinating, add it to the pot, and cook covered for 6-8 minutes, until the fish is cooked through. Stir in half the mint, and garnish with the remaining leaves.

flaky white fish, vidalia onions, preserved lemons, tomatoes, fish, white wine, mint, green olives, marinade, garlic, cilantro, ground cumin, olive oil, lemons, salt, saffron threads, red chile pepper

Taken from food52.com/recipes/989-fish-tagine-with-chermoula-preserved-lemon-and-green-olives (may not work)