A Moroccan Marinade for Fish

Preparation info

    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

This Moroccan recipe, which properly belongs to the city of Fez, has in the past been applied particularly to the shad. But nowadays it is used also for the other sea fish which have become available in the Fez market, and it is indeed a notably polyvalent recipe, guaranteed to turn almost any fish into an unmistakably Moroccan dish.


  • 12 cloves garlic
  • a handful of rock salt
  • a bunch


If you are making this dish you are probably in North Africa and have one of those big heavy brass pestle and mortar sets which create such resonant and evocative music in Maghrebi kitchens. Squat, then, on the floor with your pestle and mortar and spend a happy time reducing the garlic, rock salt and coriander to a powder (the paprika, cumin seed and cayenne will be in that state already). Now