Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from the talented cooks from the port of El Jadida and parcook the vegetables before adding them to the tagine so that they are tender when the fish is ready.
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This is really tasty. I used frozen basa and more preserved lemon than suggested but found it really delicious.Served it with couscous flavoured with cinnamon and saffron.
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