FRIJE

Instructions

• 1.   Chermoula: Peel 2 cloves of garlic. Crush the garlic with salt until you obtain a smooth paste using a pestle and mortar. Add the herbs, spices, and lemon juice, and gradually incorporate 1 tablespoon of olive oil.
• 2.   Brush the fish pieces with chermoula. Cover the fish and let it marinate for 1 hour.
• 3.   Rinse the potatoes. Do not peel them. Cook them for 10 minutes in lightly salted water, drain, and rinse them under cold water.
• 4.   Peel 5 cloves of garlic and slice them. Heat 3 to 4 tablespoons of olive oil in a large pot and sauté the garlic. Add the tomatoes when the garlic starts to brown and cook until they are tender.
• 5.   Grill the peppers. Once blackened, place them in a plastic bag and close it for a few minutes. Then remove them from the bag and peel them. Remove the seeds and cut the flesh into pieces. Add the peppers to the tomatoes along with the remaining chermoula.
• 6.   Place the potatoes in the Tajine and pour 3/4 of the tomato mixture over them. Arrange the fish pieces on top and cover with the remaining tomatoes. Garnish with olives, add water, and drizzle with olive oil. Heat over medium heat until the mixture simmers. Cover and simmer for 15 minutes.
• 7.   Serve with freshly baked bread to dip in the sauce.

Notes & Suggestions

• Be careful, the recipe is already salty due to the marinade. Season lightly and use unsalted black olives.

Nutritional information *