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Fish tagine with chermoula
Tagine hout — Essaouira fish baked in chermoula with tomato, pepper and potato
Down at the harbour in Essaouira the fishermen's catch goes straight from the blue boats to the grills and the clay pots, and tagine hout is how home cooks there turn it into a meal. Firm white fish is coated in chermoula, the fresh green paste of coriander, garlic, cumin and lemon, then laid over slices of potato, tomato and pepper that soak up all its juices. The result is light and aromatic, with tender potatoes at the bottom and fish that flakes at a touch. A tomato and cucumber salad and some bread are all it needs. Chef's tip: lay the potatoes in a single tight layer so they lift the fish off the base and nothing catches.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chermoula
- 1 oz fresh corianderleaves and tender stems
- 4 cloves garlic
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ½ tsp chilli flakes
- 3 tbsp lemon juice
- 5 tbsp olive oildivided
- 1 tsp salt
For the tagine
- 1 ¾ lb white fish steaks or thick filletshake, sea bream or cod, skin on
- 1 ⅛ lb waxy potatoespeeled and sliced 5 mm thick
- 3 ripe tomatoessliced
- 1 green peppercut into strips
- 1 red peppercut into strips
- ¾ cup water
- ½ preserved lemon peel (optional)cut into strips
- 2 ⅛ oz green or purple olives (optional)
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Method
0/8 doneStep 1: Blend the 1 oz fresh coriander, ½ oz fresh flat-leaf parsley, 4 cloves garlic, 2 tsp ground cumin, 2 tsp sweet paprika, ½ tsp chilli flakes, 3 tbsp lemon juice, 3 tbsp of the 3 tbsp olive oil and the 1 tsp salt to a rough paste, about 30 seconds. It should be loose and spoonable.
1 minStep 2: Spread two-thirds of the chermoula over the 1 ¾ lb white fish steaks or thick fillets on both sides. Cover and marinate in the fridge for 20 minutes while you prepare the vegetables.
20 minStep 3: Toss the 1 ⅛ lb waxy potatoes with the remaining chermoula. Brush the base of a tagine or wide lidded pan with the rest of the 2 tbsp olive oil and lay the potatoes in a single, tight layer.
Step 4: Cover the potatoes with the 3 ripe tomatoes, then the 1 green pepper and 1 red pepper strips. Pour the ¾ cup water around the edge.
Step 5: Cover and cook over a medium-low heat for 15 minutes, until the potatoes are half tender when pierced with a knife. Use a heat diffuser under a clay tagine.
15 minStep 6: Lay the fish on top of the vegetables, scraping any leftover marinade over it. Add the preserved lemon and olives if using.
1 minStep 7: Cover and cook for 12–15 minutes without stirring, until the fish is opaque right through and flakes easily (145°F / 145 °F) and the potatoes are soft. Resist the urge to move the fish; stirring breaks it into shreds.
14 minStep 8: Turn off the heat and leave covered for 3 minutes so the juices settle, then serve from the pot.
3 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 37 g
- Carbs
- 27 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fish tagine with chermoula take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of fresh flat-leaf parsley?
- Curly parsley or coriander, same amount.
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