Watch: Moroccan spicy fish with green olives
With Stephanie Alexander
About this cooking demonstration
"You could bake this dish in an earthenware tagine pot, but I've opted to bake it in a more conventional enamelled cast-iron pot with a tight-fitting lid. All the prep is completed several hours beforehand —you just need to slip the pot into a hot oven for 30-40 minutes, and you're done." Stephanie Alexander
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