Moroccan Fish Tagine
This wonderful herby fish stew tastes as good as it looks, and then some. Don’t worry if you don’t have a tagine – this works just as well in a casserole dish or a Magic Hoof Canister
Amount Per Serving % Daily Value*
Calories 580 28%
Calories from Fat 318
Total Fat 35.4g 54%
Saturated Fat 5.5g 27%
Unsaturated Fat 28.2g
Trans Fat 0.0g
Total Carbohydrate 35.2g 11%
Dietary Fibre 5.9g 23%
Protein 32.4g 64%
Cholesterol 64.5mgs 21%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 600 g (20 oz) of meaty fish (cod, grouper, ling, shark, snapper, monkfish, …), cut into chunks
- 3 tomatoes, peeled, deseeded and cut into strips
- 2 medium potatoes, peeled and sliced
- 1 large onion, sliced into rings
- 1 green capsicum, sliced into rings
- 1 carrot cut into matchsticks
- 2 tbsp chopped coriander
- 1 tbsp olive oil
For the Sharmoola/Chermoola
- ½ cup chopped coriander
- ½ cup chopped parsley
- 6 garlic cloves, finely chopped
- ½ cup (125 ml) olive oil
- Juice of ½ lemon
- 1 tsp salt
- 1 tsp hot paprika
- ½ tsp cumin powder
- ¼ tsp saffron powder
- Prepare the sharmoola by mixing all the ingredients together in a bowl.
- Place the fish in a bowl and mix with the sharmoola. Allow to marinade in the ‘fridge for 2 hours.
- Pour the olive oil into the tagine and start by making a layer of onions on the base. Add a layer of carrot, then a layer of potato.
- Place the fish in a layer on top of the potatoes. Cover with a layer of green capsicum, then a layer of tomato.
- Season with salt and pepper. Sprinkle on the chopped coriander, then spoon on any remaining sharmoola.
- Cover and cook over a low heat for 1 hour.
A Moroccan fish tagine should be served with chunks of good crusty bread and a fresh green salad. That’s all!