Name: Moroccan Fish Tagine Recipe with Chermoula and Vegetables By Taste Of Maroc
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Moroccan Recipes
Ingredients: tagine; serrated tomato peeler; deep skillet; 35 oz firm thick fish; 1 batch chermoula; ⅓ cup olive oil; 1 large onion; 2 large potatoes; 1 or 2 carrots, - cut into 1/4" (0.5 cm) sticks; 2 tomatoes; 2 bell peppers; fresh lemon slices; 1/2 cup red or green olives; 1 preserved lemon, quartered; 1 or 2 fresh chili peppers, for garnish; 1 tsp ginger; ½ tsp salt - (or to taste); ½ tsp pepper; ½ tsp turmeric; 2 cups fresh cilantro (about 1 large bunch), - finely chopped; 4 cloves garlic, - very finely chopped or pressed; 1 tbsp cumin; 2 tbsp paprika; 1 tsp salt; 1 tsp ginger; ¼ tsp cayenne pepper; ¼ tsp saffron threads; 3 tbsp vegetable oil; 2 tbsp fresh lemon juice, - approx.

RatingDifficultyIntermediate

Moroccan Fish Tagine Recipe with Chermoula and Vegetables By Taste Of Maroc

Yields6 Servings

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

A classic Moroccan tagine of chermoula-marinated fish and veggies. Preserved lemon, olives, and Moroccan spices add additional flavor.

In Morocco, we make this tagine with meagre, sea bass, sea bream, or any other firm, thick fish. You can also use whole sardines, whole whiting, or conger eel. The latter can be fatty but offers the advantage of having relatively few bones to contend with at the table.

This recipe for Moroccan Fish Tagine with Chermoula and Vegetables is one of the most popular ways to prepare fresh fish in Morocco. First the fish is marinated in a zesty herb and spice mixture called chermoula, then it’s layered with potatoes, carrots, tomatoes, and green peppers in a tagine for slow braising. Traditionally tagines are cooked over a fire or charcoal in a special brazier, but these days it’s more common to see home cooks using a stove instead.

EQUIPMENT

tagine

serrated tomato peeler

deep skillet

For the Tagine

35 oz firm thick fishcut into pieces

1 batch chermoula

⅓ cup olive oil

1 large onion thinly sliced

2 large potatoes cut into 1/4

1 or 2 carrots, - cut into 1/4" (0.5 cm) sticks

2 tomatoes sliced

2 bell peppers(any color), - thinly sliced, seeds removed

fresh lemon slices for garnish

1/2 cup red or green olives- (optional)

1 preserved lemon, quartered - (optional)

1 or 2 fresh chili peppers, for garnish- (optional)

For Seasoning the Vegetables

1 tsp ginger

½ tsp salt - (or to taste)

½ tsp pepper

½ tsp turmeric

For the Chermoula

2 cups fresh cilantro (about 1 large bunch), - finely chopped

4 cloves garlic, - very finely chopped or pressed

1 tbsp cumin

2 tbsp paprika

1 tsp salt

1 tsp ginger - (optional)

¼ tsp cayenne pepper- (optional)

¼ tsp saffron threadscrumbled - (optional)

3 tbsp vegetable oilor olive oil

2 tbsp fresh lemon juice, - approx.

Get Recipe Directions Here >>

CategoryBreakfast, Dinner, Lunch, One Pot, StewsCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course, StewsTags#african-moroccanrecipe, #fishtagine, #moroccanfishrecipe, #moroccanfishtaginerecipe, #moroccanrecipe, #taginerecipe

Ingredients