YIELD: 8 servings
For walnut chermoula:
1 ½ tsps. cumin
1 tsp. paprika
½ tsp. turmeric
¼ tsp. cayenne
2 cloves garlic, minced
½ cup chopped fresh cilantro
½ cup chopped fresh flat leaf parsley
4 Tbsps. lemon juice
4 Tbsps. olive oil
kosher salt and fresh ground pepper, to taste
¾ cup walnuts, roasted and chopped
2 lbs. salmon, sea bass cod, black cod, halibut or other firm white fish filets, skin and bones removed
1 Tbsp. ground cumin
large pinch crushed pepper flakes
2 Tbsps. lemon juice
2 Tbsps. olive oil
1/3 cup cilantro, leaves and stems, chopped
2 cups tomatoes, peeled, seeded and chopped, fresh or canned
1 green or red bell pepper, seeded and thinly sliced
1 ½ preserved lemons, pulp removed, peel thinly sliced
1. In blender or food processor, puree cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, ½ tsp. salt and ¼ tsp. pepper until smooth. Add the walnuts and set aside.
2. Cut the fish into 2-inch pieces and place in a bowl. In a small bowl, mix together ¾ tsp. salt, ¼ tsp. pepper, cumin, red pepper flakes, lemon juice, olive oil, cilantro and garlic. Rub the fish with the mixture. Let sit in refrigerator covered for 1 hour.
3. Combine tomatoes with ½ tsp. salt. Place half of tomatoes, half of the bell pepper and half of the preserved lemons on the bottom of a tagine or heavy stewing pot. Place fish on top. Top with remaining peppers, then preserved lemons and tomatoes. Bring to a boil over high heat, reduce heat to medium-low and simmer 20 minutes.
4. To serve: Spoon the fish, vegetables and sauce into soup bowls and place a spoonful of the chermoula on top.