When we developed our Moroccan 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
1 lb red snapper filets, cut into 4 pieces3 tablespoons Moroccan Tagine, divided4 tablespoons olive oil, divided2 onions, thinly slicedflake salt2 garlic cloves, minced2 14.5-oz cans fire-roasted diced tomatoes2 cups seafood or vegetable stock1 red or orange bell pepper, diced ½ cup pitted green olivesJuice and zest of one lemon OR one preserved lemon, seeds removed, chopped3/4 lb baby red potatoes, diced very small
¼ cup torn cilantro leavesLemon wedgesCrusty bread
Salt the fish on both sides. In a bowl, whisk together 2 tablespoons olive oil and 2 tablespoons Moroccan 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 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.
February 21, 2022
We were looking for a bouillabaisse spice mix, which they didn’t have, so we decided to try this instead for our anniversary dinner. It was so good we made it again with chicken for our first “because now we can” small dinner party. We eat a lot of veggies, so we added a bunch more vegitable variety to both dishes and it was a huge hit both times. This one is a winner!
November 24, 2021
Switched out the olives for capers and went half and half with potatoes and cauliflower. Also added some white beans and kale. Turned out great. The acidity was a bit much but a 1/4 tsp of baking soda added at the end balanced it out. Flavors are outstanding :)
May 24, 2021
It is also a great rub for fish cooked in parchment paper with orang and olives.
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!
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.
January 30, 2020
This recipe is outrageously good!! The spice blend and quantity are perfect. I feel like a professional chef!
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 .
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