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Moroccan Fish Tagine

Dairy Free Egg Free Nut Free Soy Free Gluten Free

Fish Tagine

Serving Size: 2-4 people

Calories per serving: 379

Fat per serving: 16.2gms

Ever since we came back from Marrakesh last year, this dish has been on the menu agenda. This fish Tagine will make you experience the tastes and sights of walking down the souks of Marrakesh. It's filled with bursts of flavors and mouth-watering aromas. If you don't have a Tagine, you can easily make this in a heavy-bottomed casserole that is stove-top friendly. Just serve it in a fancy dish to add that pzazz! Perfect dish to host friends and family over with. They are simply going to love it!


For Charmoule
1 bunch cilantro (coriander), finely chopped
2 cloves garlic, pressed or finely chopped
1 teaspoon paprika
1 teaspoon cumin
Salt to taste
1/2 teaspoon ginger (optional)
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon saffron threads, crumbled
Juice of 1/2 lemon
For Tagine
1 pound or 2 filets of white fish of your choice (cut into bite sized pieces ~2 inches long)
1 large white/red onion (cut into rings)
1 carrot or celery stalk (cut into thin sticks)
1 medium potatoes (peeled and cut into thin slices)
1 tomato (cut into rings)
1 bell pepper, any color (cut into rings)
1 lemon(cut into thin slices)
1 teaspoon salt (or to taste)
1/4 teaspoon pepper (use green/red if you have)
1/2 teaspoon turmeric
Pinch of saffron threads (crumbled)
10-12 pieces of olives (of any kind of your choice)
3-4 tablespoons of olive oil (enough to thinly coat the base of the Tagine/casserole)


  1. Make the Charmoule by mixing all ingredients together in a bowl. Save half and use the remaining half to marinade the fish. Keep the marinated fish in the fridge for at least 2 hour or overnight.
  2. After the marination period is over, remove the fish from the bowl and keep aside. Mix the spices together in a small bowl and roughly coat the chopped veggies with them.
  3. At the base of your Tagine or casserole, pour in the olive oil to coat the base thinly.
  4. Start by lining the base with the cut onion (work in a circular manner till you cover the whole base). Repeat with carrot/celery, potatoes and tomatoes.
  5. In the center of the Tagine, place the fish chunks. Cover them with the bell pepper pieces and distribute the lemon slices evenly on top.
  6. Pour the remaining Charmoule and sprinkle olives all over.
  7. Cook the Tagine on a low flame for 1-1.5 hours until the fish releases its liquid and simmers to become tender and veggies are soft. Some liquid will be released by the veggies also.
  8. Serve piping hot with Cous-Cous (especially delicious with the Tagine gravy).

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