Name: Chermoula, Tomato & Fish Tagine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 4-6
Cuisine: Moroccan
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves; 2 teaspoons ground hot paprika; 2 teaspoons ground coriander; 2 teaspoons ground cumin; juice of 2 lemons; Steamed couscous, lemon wedges and chopped coriander (cilantro) leaves, to serve; 1 large handful of coriander (cilantro) leaves and stalks; ½ small piece preserved lemon, pith discarded, skin rinsed and chopped; 3 cm (1¼ inch) piece ginger, peeled, finely chopped; 2 onions, thinly sliced; 1 tablespoon olive oil; 200 ml (7 fl oz) fish or vegetable stock; 10 cherry tomatoes, halved; 1 tablespoon tomato paste (concentrated purée); 800 g (1 lb 12 oz) firm white fish fillets such as tilapia, swordfish, halibut or barramundi cod; 150 g (5½ oz) small new potatoes

Preparation info

Serves:
4-6

Difficulty
Medium
Ready in
45 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

The aromas of cinnamon and other spices permeate the streets in Morocco, from the market stalls to the footpaths. Tagines are made streetside in individual clay pots that bubble away for hours, making dreamy smells for passersby. Essaouira, a windy seaside town, is where I encountered this light stew. After eating a lot of lamb in Marrakesh it made a refreshing change.