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Moroccan Fish Tagine Recipe

Ingredients

How to make it

  • This is a general guide to cooking this tagine. Search for a recipe on line that suits your tastes. There are many variations and varying quantities for ingredients. I like olives, cumin, garlic, fish, potatoes, tomatoes, so the tagine recipes appeal to me. I love garlic so I added more cloves to my dish than was usually called for. Everyone sees a dish their own way and often fiddle with a recipe. This one is not definitive. It's offered to tempt you to try the Morrocan flavors. I tried to layer the foods according to the time they take to cook. It worked for me.
  • After making the Charmoula marinade, rub it all over the fish, cover or wrap the fish and put in the fridge for an hour or so.
  • I used a tagine pot stove top so I adjusted cooking times accordingly (it’s a tad slower stove top but I get the feeling from the little I read that tagines were laid on glowing embers and the moisture from the foods trapped inside the conical lid were sufficient to cook with).
  • Layer the onions first, then potatoes, then peppers, salt and pepper and a drizzle of olive oil. I cooked the veggies covered over a simmer heat!! My goal was to have the potatoes el-dente and then add the fish. About 45 minutes and “Bingo” it worked! There was ample liquid in the pan bottom so I did not add water.
  • I then layered the fish over the top of the vegetables, covered with slices of lemon and cooked for 20 minutes.
  • Layer the tomato slices and the olives over and around the fish add a touch of salt and pepper, cover for 15 minutes and it was done.
  • I let it cool for 5 – 10 minutes, uncovered, garnished with parsley and cilantro mix and dug in.
  • Excellent!!
  • Thanks to ‘Moro’ a cookbook from Sam and Sam Clark.
  • Thanks to ‘Arabesque’ a cookbook from Claudia Roden.
  • Thanks to ‘The Internet’ and the useful information it gives.

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