Moroccan Tagine-Inspired Fish Stew

5 Comments

Moroccan Tagine-Inspired Fish Stew

When we developed our Moroccan Fish Tagine spice blend, we had in mind a dry version of chermoula, a delicious, aromatic Moroccan herb sauce made with fresh herbs, garlic, lemon and spices.

Chermoula can be used to marinate fish or meat for tagines, aromatic slow-cooked stews traditionally prepared in Morocco in a tagine, the signature ceramic or clay cooking dish with a conical lid.

Our blend combines paprika, garlic, cumin, coriander, cayenne and a hint of caraway plus sweet notes from cinnamon and a bright pop of lemon, mint and parsley.

It's delicious sprinkled directly on fish or chicken, whisked with olive oil into a marinade or stirred into a stewy tomato-based sauce. 

I have yet to acquire a tagine (the ceramic pot). Our kitchen is small and any large cooking implement has to really be a workhorse to make the cut! But luckily most of the same results of a tagine can be achieved with a heavy duty cast iron or Dutch oven and a lid.

A tagine typically includes marinated meat or seafood gently cooked on a base of vegetables. The stews tend to be heavy on the onions and are generously spiced.

While lamb or chicken-based tagines tend to include sweet elements, such as dried fruit, fish tagines skew more to the savory notes, sometimes with the tangy addition of preserved lemon. 

According to Jeff Koehler, author of Morocco, a fish tagine from the country's Atlantic coastline might include monkfish, bream, swordfish, eel, or blue shark.

We used snapper for this recipe, but any white fish of your choice would work. Also, be sure to dice the potatoes very small to ensure they become tender. 

Moroccan Tagine-Inspired Fish Stew

Serves 4

Ingredients:

1 lb red snapper filets, cut into 4 pieces
3 tablespoons Moroccan Fish Tagine, divided
4 tablespoons olive oil, divided
2 onions, thinly sliced
flake salt
2 garlic cloves, minced
2 14.5-oz cans fire-roasted diced tomatoes
2 cups seafood or vegetable stock
1 red or orange bell pepper, diced 
½ cup pitted green olives
Juice and zest of one lemon OR one preserved lemon, seeds removed, chopped
3/4 lb baby red potatoes, diced very small

For serving:

¼ cup torn cilantro leaves
Lemon wedges
Crusty bread

Directions:

Salt the fish on both sides. In a bowl, whisk together 2 tablespoons olive oil and 2 tablespoons Moroccan Fish Tagine. Spread the mixture onto each fish fillet with a spatula. Let marinate in the refrigerator for at least 30 minutes.

In a heavy cast iron skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat and sauté onions, 2 teaspoons flake salt and 1 tablespoon Moroccan Fish Tagine for 4-5 minutes. Add the garlic and sauté for 1 minute more. Add tomatoes, stock, olives, lemon zest and lemon juice (or preserved lemon if using) and simmer uncovered for 10 minutes.

Add potatoes and peppers, cover and simmer until potatoes are tender, about 15 minutes.

Arrange the fish fillets on the vegetables and cook partially covered for 4-6 more minutes or until the fish is just cooked. Garnish with cilantro leaves and serve with lemon wedges and toasty bread or steamed rice.




5 Responses

Lisa
Lisa

May 24, 2021

It is also a great rub for fish cooked in parchment paper with orang and olives.

Traci David
Traci David

March 31, 2021

This was a great recipe. I didn’t have the Tagine spice blend but used your Omani black lemon—I left out some of the lemon called for in the recipe. Will have to try the Tagine blend soon!

Sandy
Sandy

January 21, 2021

I received “Moroccan Fish Tagine” spice blend for a Christmas gift along with the recipe. I made it tonight and Oh Yum. It is very interesting and I like it. I would love to browse your shop when such things are allowed again.

Terri
Terri

January 30, 2020

This recipe is outrageously good!! The spice blend and quantity are perfect. I feel like a professional chef!

Ife
Ife

June 28, 2019

I had the opportunity to travel Abroad and had the pleasure to go to the Markets to experience new spices and flavors would love to check out your spices I am from the Bay area but live in Arizona I will make a point to come visit I am also working on my spices line with my Catering Business Ifegourmet .

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Dal Makhani
Dal Makhani

In India, the word dal is an all-encompassing term that includes not only the dish but also lentils and some beans. Dal is a staple in many Indian homes across the world; it’s easy to make, comforting, and a great source of protein. 

Continue Reading

Lamb Martabak (Martabak Daging)
Lamb Martabak (Martabak Daging)

This martabak is one of Coconut & Sambal author Lara Lee's favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty. 

Continue Reading

Tomato Sambal (Sambal Tomat)
Tomato Sambal (Sambal Tomat)

Coconut & Sambal author Lara Lee thinks of this tomato relish as a beginner’s guide to sambal, as it works beautifully either spicy or mild, depending on your preference. 

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.