Tagine of Fish with Honey and Raisins

Name: Tagine of Fish with Honey and Raisins
Cuisine: Moroccan
Ingredients: 2 sea bass; 175 g/6 oz (1 cup) raisins; 350 g/¾ lb Spanish onions, peeled and diced (3 cups peeled and diced Spanish onions); 2 tablespoons chopped flat-leafed (Italian) parsley; olive oil; 350 g/¾ lb Spanish onions, peeled and diced (3 cups peeled and diced Spanish onions); ¼ teaspoon each hot red pepper, crushed black pepper and powdered cinnamon; 4 tablespoons each liquid honey and vinegar; ¼ teaspoon each hot red pepper, crushed black pepper and powdered cinnamon; ¼ teaspoon each hot red pepper, crushed black pepper and powdered cinnamon; 4 tablespoons each olive oil and water; 4 tablespoons each olive oil and water; 4 tablespoons each liquid honey and vinegar; salt; ¼ teaspoon each ground cinnamon, hot red pepper and crushed black pepper; ½ teaspoon mixed (apple pie) spice (or ras el hanout); ¼ teaspoon each ground cinnamon, hot red pepper and crushed black pepper; ¼ teaspoon each ground cinnamon, hot red pepper and crushed black pepper; ½ teaspoon mixed (apple pie) spice (or ras el hanout)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

2 sea bass
175 g/6 oz (1 cup)

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

Method

Scale, clean and wash fish well, then pat dry. Cut it into 4 cm/1½ inch steaks. Soak raisins in 150 ml/¼ pint (⅔