Moroccan Fish Tagine with Artichoke Hearts  yellow_icon

Serves 6 • Cooking Time 4 to 6 hours on Low or 3 to 5 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Making a slow-cooker fish tagine with moist and tender cod, an aromatic broth, and perfectly cooked vegetables seemed like a tall order. Our testing revealed that if we built the brothy base of the tagine first and let it and the vegetables simmer for a few hours, all we needed to do was add the fish at the end of the Cooking Time so it could absorb the tagine’s flavors and poach gently until perfectly cooked through. The broth started with white wine, diced tomatoes, and chicken broth. Microwaving the onions and garlic with tomato paste and warm spices developed a complex Moroccan flavor for the tagine. We simmered this mixture with the artichoke hearts until the broth was deeply flavorful and the artichokes tender. Then we added the cod and allowed it to cook gently in the savory liquid for 30 minutes. Stirring in the olives with the cod allowed them to warm through and lightly flavor the broth. All the tagine needed was a sprinkle of fresh parsley to finish. Serve with rice or couscous. See the sidebar that follows the recipe.

2

onions, chopped fine

2

tablespoons tomato paste

4

garlic cloves, minced

2

teaspoons garam masala

2

teaspoons canola oil

1½

teaspoons paprika

¼

teaspoon cayenne pepper

18

ounces frozen artichoke hearts, thawed, patted dry, and halved lengthwise

2

cups chicken broth

1

(14.5-ounce) can diced tomatoes, drained

¼

cup dry white wine

Salt and pepper

1½

pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces

½

cup pitted kalamata olives, chopped coarse

2

tablespoons minced fresh parsley

1. Microwave onions, tomato paste, garlic, garam masala, oil, paprika, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in artichokes, broth, tomatoes, wine, and ½ teaspoon salt. Cover and cook until flavors meld, 4 to 6 hours on low or 3 to 5 hours on high.

2. Stir cod and olives into tagine, cover, and cook on high until cod flakes apart when gently prodded with paring knife, about 30 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve.

Per 1⅔-cup serving:
Cal 230
Fat 6g
Sat Fat 0.5g
Chol 50mg
Carb 19g
Protein 25g
Fiber 8g
Sodium 870mg
*To reduce sodium level to 580mg, use unsalted broth and no-salt-added tomatoes.