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

Serves: 4 Print Favorite

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Ingredients

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

Instructions

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.

Titli's Tips

A Moroccan fish tagine should be served with chunks of good crusty bread and a fresh green salad. That’s all!

Nutrition Facts

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

Amount Per Serving % Daily Value

Total Carbohydrate 35.2g 11%

Dietary Fibre 5.9g 23%