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Fish Tagine

We’re heading to Morocco for this fish dish, a classic mqualli tagine that mixes peppers, tomatoes and potatoes in glorious fashion. The sauce is made with aromatic ginger, saffron and a Moroccan marinade called chermoula. This recipe serves 6. For more fish recipes, go to

What you’ll need

2 pounds whole fish or fish steaks

2 bell peppers, color of your choice

1 batch chermoula marinade

1 large onion

1/3 cup olive oil

1 teaspoon ginger

1 teaspoon salt

1 carrot, cut into thin strips

2 large potatoes, thinly cut

½ teaspoon pepper

Dash of saffron threads, crumbled

½ teaspoon turmeric

1 lemon

3 tomatoes, deseeded and thinly sliced

Red olives

Salt and pepper to season

For the chermoula

4 garlic cloves, chopped finely

1 big bunch cilantro

1 tablespoon cumin

2 tablespoons paprika

1 teaspoon ginger

1 teaspoon salt

3 tablespoons vegetable oil

1 small lemon (juice of)

½ teaspoon cayenne pepper

¼ teaspoon crumbled saffron


First you need to make the chermoula marinade and all you need to do is mix the ingredients in a bowl until thoroughly combined. Place half in the refrigerator and half to dress the fish.

Cover the fish in marinade and refrigerate for at least 2 hours or preferably overnight to really infuse those flavors.

Roast the peppers. Peel, seed and cut into strips. Set to one side for now.

For the tagine – add the olive oil into a tagine and place the onion slices across the bottom. Arrange the carrot sticks to form a bed for the fish.

In a bowl, mix the potato with turmeric, ginger, salt, pepper and saffron. Place the potato slices around the edge of the tagine.

On top of the potato, add the tomato slices and pour the remaining chermoula over the top.

Place the fish into the center of the tagine, decorating with pepper on top. Add the garnish of lemon and olives and season all over with salt and pepper to taste.

Place the lid on the tagine and cook on a medium-low heat for about 1 ½ hours.

The dish tastes best when served directly from the tagine it cooked in and when served with Moroccan bread.


For a truly authentic meal, you’ll want to serve with Moroccan bread for soaking up all the delicious fish and sauce from your tagine.

What you’ll need

2 cups white flour

2 cups durum flour

2 teaspoons sugar

2 teaspoons salt

3 tablespoons vegetable oil

1 tablespoon yeast, dry or fresh

Flour for kneading

2 cups warm water

Semolina for dusting loaves


Take 2 baking sheets and place oil in the centers. In a large bowl, mix the durum flour, white flour, salt and sugar with a hole in the middle to add the yeast.

Pour in the oil and 1 ½ cups warm water, dissolving the yeast before stirring well to combine.

Flour a surface and place dough onto flour for kneading. Knead for about 10 minutes until dough is elastic and soft. Add more flour is dough feels sticky at all.

Pull dough in two pieces and turn each portion into a round shape. Roll the shaped portions in some fine semolina, lightly letting the grains into the surface of the dough.

Place dough on the baking sheets and cover with a towel to rest for 10 minutes.

Once rested, flatten the dough with your hand until they are ¼ inch thick. Cover again and leave for 1 hour.

Pre-heat oven to 435 degrees F, poke the dough with a fork a few times and bake for 20 minutes, rotating half way through.

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