Name: Slow-Cooker Moroccan Fish Tagine With Artichoke Hearts
Total time: 5 h
Ingredients: 2 onions , chopped fine; 2 tablespoons tomato paste; 4 garlic cloves , minced; 1 tablespoon vegetable oil; 2 teaspoons garam masala; 1½ teaspoons paprika; 1/4 teaspoon cayenne pepper; 3 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry; 2 cups chicken broth; 1 (14.5-ounce) can diced tomatoes , drained; 1/4 cup dry white wine; Salt and pepper; 1½ pounds skinless cod fillets , 1 to 1½ inches thick, cut into 2-inch pieces; 1/2 cup pitted Kalamata olives , chopped coarse; 2 tablespoons minced fresh parsley

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.

Before You Begin

Look for cod fillets of similar thickness to ensure that they cook at the same rate. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. You will need an oval slow cooker for this recipe. Haddock and hake are good substitutes for the cod.

Instructions

1. Microwave onions, tomato paste, garlic, oil, garam masala, 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, 7 to 8 hours on low or 4 to 5 hours on high.

Stir cod and olives into tagine, cover, and cook on high until cod flakes apart when gently prodded with paring knife, 30 to 40 minutes. Gently stir in parsley and season with salt and pepper to taste. Serve.