A fragrant, one-pot Moroccan fish tagine with chermoula and vegetables, offering a delightful blend of fresh herbs, warm spices, and bright lemon. This healthy seafood dish is easy to prepare and rich in authentic flavors.
Moroccan Fish Tagine Magic
A fragrant, one-pot Moroccan fish tagine with chermoula and vegetables, offering a delightful blend of fresh herbs, warm spices, and bright lemon. This healthy seafood dish is easy to prepare and rich in authentic flavors.
Ingredients
- 1 kg firm white fish fillets cut into large chunks
- 1 large red onion thinly sliced
- 2 cloves garlic minced
- 0.5 cup fresh cilantro chopped
- 0.5 cup fresh parsley chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.25 tsp saffron threads pinched
- 1 small preserved lemon rind only
- 0.5 cup lemon juice
- 0.25 cup olive oil
- 2 large tomatoes chopped
- 2 medium carrots sliced
- 1 medium zucchini sliced
- 1 cup canned chickpeas rinsed and drained
- 0.5 cup water or vegetable broth
- to taste salt
- to taste black pepper
Instructions
- Prepare Chermoula: In a medium bowl, combine minced garlic, half of the chopped cilantro and parsley, ground cumin, paprika, turmeric, saffron threads, finely chopped preserved lemon rind, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Mix thoroughly until a paste forms.
- Marinate Fish: Add the fish chunks to the chermoula mixture, ensuring each piece is well coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Sauté Vegetables: Heat the remaining olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the thinly sliced red onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Layer Tagine: Add the chopped tomatoes, sliced carrots, and sliced zucchini to the pot. Stir gently to combine with the onions and coat lightly with oil.
- Add Fish and Liquids: Carefully arrange the marinated fish pieces over the vegetables. Pour any remaining chermoula over the fish. Scatter the rinsed chickpeas into the pot. Pour in the water or vegetable broth.
- Simmer: Bring the liquid to a gentle simmer. Reduce the heat to low, cover the tagine or pot tightly, and cook for 20-25 minutes, or until the fish is cooked through and flakes easily, and the vegetables are tender.
- Garnish and Serve: Remove from heat. Garnish generously with the remaining fresh cilantro and parsley. Serve hot, directly from the tagine, ideally with a side of fluffy couscous or warm crusty bread.
Notes
For best results, use a tagine pot to cook this dish, as it helps tenderize ingredients and meld flavors beautifully. If you don't have one, a heavy-bottomed pot or Dutch oven with a tight-fitting lid will work. Any firm white fish like cod, snapper, or halibut can be used. Adjust the amount of chili flakes in the chermoula for desired spice level. Serve with couscous or warm crusty bread to soak up the delicious sauce.
