Slow-Cooker Moroccan Fish Tagine with Artichoke Hearts
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.