Ingredients

Two Servings

• 400g Mahi-mahi fish, called Dorado in Tangier
• 400g Shrimps 
• 300g Calamari
• 4 Bay Leaves
• 20g chopped cilantro
• 2 Carrots sliced into sticks
• 1 Onion sliced into circles
• ½ Potato sliced into circles
• ½ Sweet Potato sliced into circles
• ½ Green Bell Pepper sliced into circles
• ½ Red Bell Pepper sliced into circles
• 50g Peas 
• 3 stems Safran dissolved in 90ml of water
• 3 finely chopped Garlic Cloves
• 40g chopped Cilantro
• 20g chopped parsley 
• Paprika
• Turmeric
• Chili powder 
• Cumin 
• Salt
• Thyme
• Lemon juice
• Olive Oil
• Sunflower/Vegetable Oil
• 1 Chili Pepper 

Instructions

1. On low to medium heat, we add 3 tablespoons of Olive Oil, 2 tablespoons of Vegetable Oil, ½ teaspoon of Salt, ½ teaspoon of Chili powder, ½ teaspoon of Black Pepper, 1 teaspoon of Paprika, ½ teaspoon of Turmeric to the cooking pot, or Tagine. Mix together then add bay leaf.
2. Create a grid in the bottom of the pot with the stems of Cilantro and sticks of carrots. 
3. Add circles of Potatoes, Sweet Potatoes, Onions, Green Bell Pepper, Red Bell Pepper, and Peas.
4. Cover the pot, or Tagine.
5. While the Vegetables are cooking, we salt the fish and prepare the marinade, or Chermoula in Moroccan dialect.
6. To make Chermoula, we mix chopped Cilantro and Parsley, Garlic, 3 tablespoon of Olive Oil, 1 teaspoon of Paprika, ½ teaspoon of Salt, ½ teaspoon of Black Pepper, 1 teaspoon of Cumin. 
7. Marinate the fish, Shrimp, and Calamari in the Chermoula
8. Put some Shrimp inside the fish 
9. Place the fish over the vegetables in the middle of the pot, and the Shrimp and Calamari on the sides 
10. Decorate the fish with two slices of lemon then sprinkle Thyme over it
11. Add the Safran mixture to the sides of the tagine
12. Let it cook for 20 min on low or medium.

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