Fish tagine with charmoula
Fish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.
What makes it fish tagine with charmoula
- Firm white fish, whole or in steaks, marinated in charmoula.
- A bed of potato, tomato and pepper under it.
- Preserved lemon and olives, and very little water.
Where it comes from
The coast — Essaouira, Safi, Agadir, Casablanca — cooks its fish in charmoula, the herb, garlic and spice marinade that is to Moroccan fish what mqualli is to chicken. In the tagine, the fish rests on a bed of sliced vegetables, sometimes on a lattice of cane or celery sticks, so it steams above the juices rather than stewing in them.
How it varies
- Hout mchermel
- The same charmoula, the fish simply grilled or fried.
- Sardine kefta
- Sardines chopped with charmoula into balls, cooked in tomato sauce.
Be the first here
Start your own fish tagine with charmoulaNo one here has made fish tagine with charmoula yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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