Fish tagine
The harbour tagine of Essaouira: fish of the day marinated in chermoula (coriander, garlic, cumin, paprika and lemon) and cooked over potatoes, pepper and tomato.
Ingredients
- 4 steaks of firm fish (corvina, sea bream or swordfish)
- Chermoula: 1 bunch each of coriander and parsley, 4 garlic cloves, 1 teaspoon of cumin, 1 of paprika and the juice of 1 lemon
- 3 potatoes
- 1 green pepper
- 3 tomatoes
- 1 preserved lemon (or lemon slices)
- Green olives
- Olive oil and salt
How to make it at home
- Blend the chermoula ingredients with oil and salt and marinate the fish for 30 minutes.
- Lay the thinly sliced potatoes in the base of the tagine or a casserole.
- Arrange the fish on top with the pepper and tomato in strips, the lemon and the olives, and pour over the rest of the chermoula and half a glass of water.
- Cover and simmer gently for about 35 minutes, until the potatoes are tender.
- Serve it in the tagine, with bread.
The trick: Use a heat diffuser if you’re cooking in a clay tagine: that way it won’t crack.