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Fish Tagine with Vegetables

Serves 4 Entree seafood, Fish, tagine

Fish Tagine with Vegetables

This coastal fish tagine, a staple of Moroccan seaside towns, is a simple yet satisfying one-pot meal. It captures the essence of everyday life when the fishing boats return with the day's catch. Unlike its more elaborate counterparts that require marinating, this dish is a straightforward supper, assembled quickly with fresh ingredients that reflect the bounty of the sea and the land.

Expect a harmonious blend of flavors where the firm white fish absorbs the aromatic chermoula, while the vegetables — carrots, potatoes, tomatoes, and peppers — cook to tender perfection. The olives add a briny touch, and everything melds together with the richness of olive oil. It's a comforting dish, best enjoyed fresh from the tagine, each bite a taste of Morocco's coastal simplicity.

Ingredients

  • 800 g (1.75 lb)firm white fish steaks
  • 2carrots, sliced
  • 2potatoes, sliced
  • 2tomatoes, sliced
  • 1pepper, sliced
  • 1onion, sliced
  • 3 tbspchermoula
  • 1 handfulolives
  • 3 tbspolive oil
  • 1 tspsalt

Method

  1. Begin by placing a tagine or a large, heavy-bottomed pot over medium heat. Add 3 tablespoons of olive oil and spread it evenly across the base. Layer the sliced onion, followed by the carrot slices, ensuring they are evenly distributed. Next, layer the potato slices, then the tomato slices, and finally the pepper slices on top. Sprinkle 1.5 tablespoons of chermoula over the vegetables and add 1 teaspoon of salt to season.
  2. Pour a small amount of water, about 60 ml (1/4 cup), around the edges of the tagine to create steam. Cover the tagine with its lid and allow the vegetables to cook for about 20 minutes. You will know they are ready when the potatoes and carrots are tender enough to be pierced with a fork but still hold their shape.
  3. Once the vegetables have softened, gently lay the fish steaks on top of the vegetable layer. Spread the remaining 1.5 tablespoons of chermoula over the fish to ensure it is well-coated. Scatter a handful of olives over the fish and vegetables, adding a briny contrast to the dish.
  4. Cover the tagine again and continue cooking for another 10 to 12 minutes. The fish should turn opaque and firm to the touch, indicating it is cooked through. Be cautious not to overcook, as the fish should remain moist and tender.
  5. Once the fish is cooked, remove the tagine from the heat. Serve the fish and vegetables directly from the tagine, accompanied by fresh bread to soak up the flavorful sauce. Enjoy this coastal Moroccan dish as a comforting one-pot meal.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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