Fish tagine

Moroccan food is still relatively unknown here and for that reason often misinterpreted. The food is not so spicy and generally quite light, unless you fill yourself with couscous, that is. ‘Spicy’ shouldn’t always mean ‘hot’, and subtle spices like fennel and saffron give a delicate fragrance to tagines, especially of fish. If you have a conical tagine dish, this can be cooked - or at least finished - and served in it.