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Moroccan Fish Tagine


  • For the Charmoula


  • 1.

    For the charmoula, put all the ingredients into a food processor and blend until smooth.

  • 2.

    Heat the oil in a large pan, add the celery, carrot and onion and fry gently for 5 minutes, until softened but not browned.

  • 3.

    Add half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes and the stock.

  • 4.

    Bring to the boil and simmer for 30 minutes, then add the potatoes. Simmer for 6-8 minutes until tender.

  • 5.

    Preheat the grill to high. Brush the fillets of fish with olive oil, season with salt and pepper and then cut each diagonally in half.

  • 6.

    Grill, skin-side up, for about 6 minutes.

  • 7.

    Stir the olives, the rest of the charmoula and the remaining preserved lemon into the sauce and check the seasoning.

  • 8.

    Put the fish in four warmed soup bowls, spoon over the sauce and sprinkle with the chopped coriander and mint.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Moroccan Fish Tagine.


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