Name: Poisson à la Marocaine
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: ¼ teaspoon each powdered ginger and hot red pepper; ½ teaspoon each powdered saffron and sweet red pepper; 1 recipe chermoula; 1.5 kg/3 lb tomatoes, skinned, seeded and sliced (9 cups skinned and seeded tomato slices); 6 tablespoons groundnut (peanut) oil; 1 large daurade or pageot, or 2 sea bass; 24 green or violet olives, cracked; 1 preserved lemon, peel only, cut into thin strips; 1 preserved lemon, peel only, cut into fine dice; 1–2 cloves garlic, peeled and finely chopped; 4–6 celery stalks, trimmed; 4–6 tablespoons chopped flat-leafed (Italian) parsley

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 large daurade or pageot, or 2 sea bass
1 recipe chermoula

Africa
Morocco
Carthaginian
Essaouira
El Jadida
Azemmour
Safi
Preserve
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Scale, clean and wash the fish, then pat dry. Rub chermoula mixture well into whole slashed fish (or fish steaks) and leave to absorb flavours overnight.
In a large saucepan, combine tomatoes, peanut oil, spices, garlic, and 4 tablespoons chermoula mix

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Poisson à la Marocaine

Ingredients

Method

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