Moroccan Fish Tagine
Author: -8i4pDHBmsg
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
  • 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
  • Salt
  • Pepper
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
  1. Prepare the sharmoola by mixing all the ingredients together in a bowl.
  2. Place the fish in a bowl and mix with the sharmoola. Allow to marinade in the ‘fridge for 2 hours.
  3. 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.
  4. Place the fish in a layer on top of the potatoes. Cover with a layer of green capsicum, then a layer of tomato.
  5. Season with salt and pepper. Sprinkle on the chopped coriander, then spoon on any remaining sharmoola.
  6. Cover and cook over a low heat for 1 hour.
Calories: 580 Fat: 35.4 Sugar: 5.8 Fiber: 5.9 Protein: 32.4 Cholesterol: 64.5
Titli's Tips
A Moroccan fish tagine should be served with chunks of good crusty bread and a fresh green salad. That’s all!
Recipe by Titli's Busy Kitchen at