Name: Tangier-Style Fresh Sardines with Charmoula
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: 1 pound Roma tomatoes, thinly sliced; 1 large red bell pepper, cored, peeled with a serrated swivel peeler, and thinly sliced; 2 pounds large fresh sardines (about 12); Sea salt and freshly ground black pepper; 2½ teaspoons sweet paprika; ⅓ cup plus 2 tablespoons extra virgin olive oil; 4 teaspoons chopped garlic; 2 teaspoons ground cumin; 1 large organic lemon, thinly sliced; 2½ tablespoons chopped fresh flat-leaf parsley; 2½ tablespoons chopped fresh cilantro; 1 pound red or Yukon Gold potatoes; 12 ounces carrots

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Cooks in the northern Moroccan cities of Tangier and Tetuan use a locally made clay vessel called a tagra to cook fish over embers or in a baker’s oven. This oval, porous unglazed earthenware pan, made by potters near the River Oued Laou, which empties into the Mediterranean Sea, encourages slow evaporation of moisture during cooking while providing an unusual earthy flavor to fish dishes.

In this recipe, fresh sardines are layered between beds of sliced peppers, tomatoes, po

Ingredients

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Ingredients

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