Tajine of Seafood Chermoula | James Beard Foundation

Ingredients

• 4 large red bell peppers
• 1 cup green olives with pits, such as Cerignola or Picholine
• 2 medium tomatoes
• 1 cup cleaned squid
• 2 tablespoons olive oil
• Four 6-ounce pieces firm white fish such as cobia, halibut, or mahi mahi
• Coarse kosher salt and freshly ground pepper
• 2 garlic cloves, chopped
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• One 8-ounce bottle clam juice
• 3 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh cilantro
• 12 mussels, scrubbed clean, beards removed
• 12 littleneck clams, rinsed
• 1 teaspoon grated lemon zest
• 1 tablespoon butter