Tagine Hout (Moroccan Fish Tagine with Chermoula, Potatoes and Peppers)
Local name: طاجين الحوت
In short: Firm white fish marinated in a garlicky herb chermoula, then steamed over layers of potato, tomato and pepper with olives and preserved lemon. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Along Morocco's Atlantic coast, fish tagine is the everyday seafood dish, cooked with whatever the boats brought in. The fish is rubbed with chermoula, the herb, garlic and spice marinade of the region, and laid over sliced potatoes, tomatoes and peppers. Everything cooks together in a covered pot, so the fish steams gently in its own juices. Olives and preserved lemon add a salty finish, and bread mops up the orange sauce.
Instructions
- Mix the chermoula ingredients in a bowl. Coat the fish with half of it, cover and refrigerate for 30 minutes.
- Spread half of the remaining chermoula over the base of a wide heavy pot or tagine. Add the potato slices in an even layer, season with a pinch of salt and pour in the water.
- Cover and cook over medium-low heat for 15 minutes, until the potatoes begin to soften.
- Lay the tomato slices and peppers over the potatoes and spread with the rest of the chermoula. Place the fish on top, with the preserved lemon and olives around it.
- Cover and cook for 15 to 20 minutes, until the fish is opaque, flakes easily (63°C / 145°F) and the potatoes are tender. Do not stir, but spoon the juices over the fish once or twice.
- Rest for 5 minutes, then serve from the pot with bread.
Tips
- Any firm white fish works, as do thick fillets of sea bream or monkfish. Avoid delicate fish such as sole, which falls apart in the pot.
- For extra heat, add a chopped fresh chili to the chermoula or serve harissa on the side.
Questions and answers
Can I use frozen fish for this tagine?
Yes. Thaw it fully in the fridge, pat it dry and marinate as usual. Frozen fish releases more water, so reduce the added water to 2 tablespoons.
What is chermoula?
Chermoula is a Moroccan marinade of cilantro, parsley, garlic, cumin, paprika and lemon. It is used mostly on fish and seafood, and it is also good on chicken and vegetables.
What do you serve with fish tagine?
Bread for the sauce, plus a tomato salad or zaalouk. Rice or couscous also works if you want a heartier meal.
How long does it take to make Tagine Hout (Moroccan Fish Tagine with Chermoula, Potatoes and Peppers)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Tagine Hout (Moroccan Fish Tagine with Chermoula, Potatoes and Peppers)?
About 420 kcal per serving, with 32 g of protein, 35 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 35 g |
| Fat | 17 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
