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Moroccan Fish
Appears in
Published 1987
The coastlines of Morocco are teeming with magnificent fish, tiny red mullet, sards, pageot, sea bream and sardines. These are grilled over charcoal, baked, poached or cooked in tagines. Here, a fresh catch in the wine-red nets of the fishing port of Essaouira on the Atlantic coast.
Morocco’s coastal cities – the ancient Carthaginian and Portuguese settlements of El Jadida, Essaouira, Safi and Azemmour – have very different culinary traditions. This beautiful strip of coast, cut off from the rest of Morocco by the mountain ranges behind, is well worth a visit on its own to taste the different seafood specialities of each region.
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