Poisson à la Marocaine

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

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
Essaouira
El Jadida
Carthaginian
Azemmour
Safi
Fish course
Preserve
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