Moroccan Fish Tagine

Moroccan Fish Tagine


1 person made this

This is the real deal - a proper Moroccan tagine where you make the spice blend from scratch. The leftover spice blend will keep a long time in an airtight jar.

Serves: 4 

  • Moroccan spice blend
  • ` 1/2 cup cumin seeds
  • 1/4 cup coriander seeds
  • 1/4 cup paprika
  • 1 tablespoon fenugreek seeds
  • Chermoula
  • 1 tomato
  • 1 Spanish onion
  • 3 tablespoons parsley
  • 2 tablespoons fresh coriander
  • 1 teaspoon sea salt
  • 1/4 teaspoon saffron
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic
  • 1 teaspoon Moroccan spice blend
  • Tagine potatoes
  • 1 onion, sliced
  • 1 tablespoon garlic, finely chopped
  • 300g potatoes, cut into cubes
  • 1 teaspoon Moroccan spice blend
  • 1/3 cup tinned tomatoes, crushed
  • 1/4 cup dried dates, cut in half
  • 1 tablespoon preserved lemon rind, chopped
  • 1/3 cup dry white wine
  • Fish tagine
  • 4 (200g) boneless fish fillets
  • pinch Moroccan spice blend
  • 1/2 cup plain flour
  • 1/2 cup olive oil
  • 1 cup dry white wine
  • 4 tablespoons chermoula (as above)
  • 1 teaspoon preserved lemon, chopped
  • 1/2 cup continental parsley
  • 1/2 cup mint
  • 1/2 cup toasted almonds

Preparation:1hour  ›  Cook:45min  ›  Ready in:1hour45min 

    To make the spice blend:

  1. Place all the ingredients for the spice blend on a baking tray and roast for 5 minutes on low temperature, until aromatic. Grind in a coffee grinder and store in an airtight jar.
  2. To make the chermoula:

  3. Chop the tomato, onion and herbs finely. Add remaining chermoula ingredients, mix.
  4. To make the tagine potatoes:

  5. Saute the onion and add the garlic. Add the potatoes and Moroccan spice and cook 3 minutes uncovered. Add the remaining ingredients, cover and cook over low heat 30 minutes or until potatoes are tender.
  6. To make the tagine:

  7. Season fish fillets. Sprinkle each fillet with a pinch Moroccan spice and dust with flour. Heat oil in a pan over medium heat. Cook the fillets lightly on each side. Deglaze the pan with the wine.
  8. Share the 4 tablespoons chermoula among the fillets and cook another minute or two, until almost cooked.
  9. Put a quarter of the tagine potatoes in each serving bowl and place a fish fillet on top. Add the preserved lemon, parsley and mint and pour the pan juices over. Top with toasted almonds and serve.

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