Moroccan fish tagine


by: Allicia

Any firm, thick fish can be used - cut up or whole - but I like this tagine best with slices of red mullet because there are fewer bones to deal with at the table. Swordfish, dorado, large whole whiting and sea bass are other good choices.


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serves: 4

2 tablespoons olive oil (plus extra for brushing)

2 stalks celery (chopped)

1 carrot (chopped)

1 small onion (chopped)

1/4 Preserved Lemon (minced)

1 quantity Charmoula

4 plum tomatoes (sliced)

2 1/2 cups (600 ml) Fish Stock

8 small new potatoes (cut lengthwise into quarters)

2 (1-lb/450-g) red mullet (filleted)

8 black olives (halved)

1 teaspoon chopped cilantro

1 teaspoon chopped mint

Salt and freshly ground black pepper

Nutrition Facts
Moroccan fish tagine

Servings Per Recipe: 4

Amount per Serving

Calories: 560

  • Total Fat: 14 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 57.1 mg
  • Sodium: 1189.2 mg
  • Total Carbs: 77.2 g
  •     Dietary Fiber: 11 g
  •     Sugars: 16.4 g
  • Protein: 32.6 g

how is this calculated?

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1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  Heat the oil in a large pan. Add the celery, carrot, and onion, and fry gently for 5 minutes, until softened but not browned. Add half the minced preserved lemon, 2 tablespoons of the charmoula, the tomatoes, and the stock. Bring to a boil and simmer for 30 minutes. Add the potatoes and simmer for 6 to 8 minutes until tender.

5.  Preheat the broiler. Brush the red mullet fillets with olive oil and season with salt and pepper, then cut each one diagonally in half. Put skin-side up on an oiled baking pan or the rack of the broiler pan. Broil, 4 inches (10 cm) from the heat, for 6 minutes or until cooked through.

6.  Stir the olives, the rest of the charmoula, and the remaining preserved lemon into the sauce and check the seasoning. Put the fish in four warmed soup bowls, spoon the sauce over, and sprinkle with the chopped cilantro and mint.

Cooks' note:
Gray or striped mullet, ocean perch.

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