Fish Tagine with Potatoes, Tomatoes and Olives

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Tagine is the famous Moroccan stew traditionally cooked in an earthenware pot of the same name. The fish is first marinated in charmoula, a classic fish marinade of garlic, cumin, coriander, paprika and lemon. We ate this particular tagine somewhere between Safi and Essaouira.


  • 4 hake steaks, about 250 g each, or fillets of 225 g each (you can use any


We make the charmoula in a mortar and pestle. Pound the garlic with the salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander and olive oil. Rub two-thirds of the charmoula mixture into the fish and stand in the fridge for between 20 minutes and 2 hours.

Boil the potatoes in salted water for 10–15 minutes until just tender. Drai