Swaii & Fennel Tagine: Morocco

Ingredients:
Swaii or Cod Fish - cut into bite-size chunks
Prawns
Olive oil - 2 tbs
Onion - (1) chopped
Fennel Bulb - (1) sliced
Potatoes -(1) halved
Fish stock - 2 cups

For Charmoula:
Garlic cloves - (1) crushed
Ground Cumin - 4 tsp
Paprika - 4 tsp
Parsely - fresh chopped
Coriander - fresh chopped
White Wine Vinegar - 3 tbsp
Lemon Juice - 1 tbsp

Preparation:
1. Charmoula - blend the garlic, spices, herbs, vinegar and lemon juice togetherin a bowl.
2. Place the fish and prawns in two separate shallow dishes, add half of the Charmoula marinade to each dish and stir well to coat evenly. Cover with clear film and set aside in a cool place for 30 min - 2 hrs
3. Heat the oil and fry the onion for 2 mins. Add the fennel and cook over gentle heat for 5-6 minutes until flecked with brown. Add the potatoes and stock and cook for 10-15 mins until the potatoes are tender.
4. Add the marinated fish, stir gently and cook for 4 minutes, then add the prawns and all the remaining marinade and cook for a further 5-6 min, until the fish is tender adn the prawns are pink. Serve with lemon wedges.

Reference:Best of Morocco by Valerie Ferguson

Trivia: "Charmoula is originally a seasoning for grilling meat and fish in Moroccan cuisine." from http://en.wikipedia.org/wiki/Chermoula