Fish Tagine with Chermoula Preserved Lemon and Green Olives

Ingredients

• For the Stew
• 4 pounds Flaky white fish, such as cod, haddock, or Mahi Mahi
• 2 large Vidalia onions, grated
• 2 preserved lemons, finely chopped
• 1 28 oz can diced plum tomatoes with their juice
• 1 1/2 cups fish stock or water
• 1 1/2 cups dry white wine
• 1 cup mint leaves, finely chopped
• 1 cup pitted green olives
• For the marinade, “Chermoula”
• 5 garlic cloves
• 2 cups cilantro leaves
• 1 tablespoon ground cumin
• 1/3 - 1/2 cup olive oil
• 2 lemons, juiced
• 1/2 tablespoon salt
• Pinch saffron threads (optional)
• 1 small red chile pepper, seeded and chopped (optional)

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