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Moroccan Fish Tagine with Chermoula and Vegetables

Classic Fish Tagine with Chermoula

5 from 1 vote
The Classic Fish Tagine with Chermoula is one of the most well-known dishes from Moroccan cuisine.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Main Course
Cuisine: Moroccan
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

For the Chermoula:
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh parsley, chopped
  • 6 cloves garlic, minced
  • 2 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
For the Tagine:

  • 2 pounds firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
  • 2 onions, chopped
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and chopped
  • 2 cups chicken or vegetable broth
  • 1 preserved lemon, chopped (optional)
  • tsp saffron threads, crushed (optional)
  • 1/2 cup green olives, pitted
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper, to taste

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Tagine or heavy-bottomed pot with a lid
  • wooden spoon

Method
 

  1. In a large bowl, combine all the chermoula ingredients and mix well. Set aside.
  2. In a large tagine or heavy-bottomed pot, add the onions, carrots, and potatoes. Layer the fish on top.
  3. Pour the chermoula over the fish and vegetables, making sure everything is well coated. Add the chicken or vegetable broth, preserved lemon, saffron (if using), and green olives.
  4. Cover the tagine or pot and cook over low heat for 45-50 minutes, or until the fish is cooked through and the vegetables are tender.
  5. Season with salt and black pepper to taste. Sprinkle with fresh cilantro before serving.

Notes

Tips and Tricks

 
Make sure to use fresh herbs and spices for the chermoula for the best flavor.
Cut the vegetables into similar sizes to ensure even cooking.
If using a tagine, it’s important to season it before use by soaking it in water for a few
hours, then rubbing the inside with oil to prevent cracking and sticking.
You can add other vegetables to the tagine such as bell peppers, zucchini, or eggplant.