Shrimp Tagine with Green Olives, Fennel and Preserved Lemon

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, cut into 1/2-inch dice
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 teaspoon sea salt
• 1 fennel bulbquartered, cored and cut into thin wedges
• One 15-ounce can chickpeas, rinsed and drained
• 1 quart chicken or shrimp stock, or water
• 1 pound large shrimp, shelled and deveined, tails left on
• 1/2 preserved lemon, peel only, minced
• 2 tablespoons sherry vinegar
• 1/2 pound pitted green olives, coarsely chopped
• 1/2 cup chopped cilantro leaves, plus more for garnish
• Salt
• Freshly ground black pepper

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2. Add onion and cook over moderately high heat, stirring, until translucent, about 5 minutes.
3. Add the garlic, ginger and salt and cook for 2 minutes longer.
4. Stir in the fennel, chickpeas and stock and bring to a boil.
5. Reduce the heat to low, cover and simmer until the fennel is tender, about 15 minutes.
6. Add the shrimp, preserved lemon, sherry vinegar, olives and 1/2 cup of cilantro to the casserole and simmer gently until the shrimp is cooked and the flavors have melded, about 10 minutes.
7. Season with salt and pepper.
8. Ladle the tagine into bowls, garnish with cilantro and serve.

extravirgin olive oil, yellow onion, garlic, ground ginger, salt, fennel bulbquartered, chickpeas, chicken, shrimp, lemon, sherry vinegar, green olives, cilantro, salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/shrimp-tagine-with-green-olives-fennel-and-preserved-lemon (may not work)