Fish and Seafood Tagine

Fish Tagine (Tajine Dial Hout): Authentic Moroccan Recipe

Fish Tagine (known as Tajine Dial Hout in Arabic) is a traditional dish from Moroccan cuisine, originating from the country’s fishing communities. This recipe, named after the earthenware pot in which it is cooked, delicately combines fresh fish with a variety of vegetables and spices, creating a unique and authentic flavor.

Ingredients (for 4 servings)

  • 700 grams of white fish fillets (hake, cod, or similar), cut into pieces
  • 4-5 medium potatoes, peeled and sliced
  • 1 large onion, peeled and sliced
  • 2 large tomatoes, washed and sliced
  • 1/2 eggplant, washed, peeled, and sliced
  • 2 zucchinis, washed and sliced
  • 3 cloves of garlic, peeled and chopped
  • 1/2 green bell pepper, washed and chopped
  • 2 tablespoons of fresh cilantro, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 1 teaspoon of ground cumin
  • 1 packet of ground saffron
  • 1/2 teaspoon of grated nutmeg
  • Salt and black pepper to taste
  • Extra virgin olive oil
  • 1 lemon, sliced

Preparation

  1. In a tagine or a clay pot with a lid, cover the bottom with a generous layer of olive oil.
  2. Place a layer of potato slices over the oil and season with salt and pepper.
  3. Add a layer of onion slices and top with the tomato slices.
  4. Arrange a layer of eggplant and zucchini slices over the previous layers.
  5. Place the fish pieces on top of the vegetables and season with salt, pepper, chopped garlic, cumin, saffron, and nutmeg.
  6. Sprinkle the chopped cilantro and parsley over the fish.
  7. Drizzle a generous amount of olive oil over everything in the tagine.
  8. Cover the tagine with the lid and cook over medium-high heat for 30-35 minutes until the fish is cooked through and the vegetables are tender.
  9. Remove the tagine from heat and let it rest for 5 minutes with the lid on.
  10. Open the tagine, garnish with lemon slices, and serve hot, accompanied by traditional Moroccan bread or couscous.

Tips and Variations

  • You can use a mix of fish such as hake, cod, and monkfish to add more flavor and texture to the dish.
  • If you prefer a saucier tagine, add some fish stock or water during cooking.
  • For a spicier version, add some harissa (spicy pepper paste) or chili powder to taste.
  • You can substitute cilantro and parsley with other fresh herbs like mint or dill.
  • Serve the tagine with preserved lemons, green or black olives, and a fresh salad to complete the meal.

Frequently Asked Questions

Can I prepare fish tagine in advance?
Yes, you can prepare fish tagine ahead of time and reheat it just before serving. Make sure to keep it well-covered in the refrigerator.

What type of fish is best for tagine?
Any fresh white fish of good quality works well, such as hake, cod, monkfish, or sole. Avoid using fatty fish like salmon or tuna.

Is it necessary to fry the vegetables before cooking the tagine?
No, it is not necessary as the vegetables will cook in their own juices inside the tagine. However, if you prefer, you can lightly sauté the vegetables in a pan with a little oil before assembling the tagine.

Can I make tagine in a regular pot if I don’t have a clay tagine?
Yes, you can prepare tagine in a pot with a heat-resistant lid. The result will be similar; however, the clay tagine helps retain moisture and flavors better.

How is fish tagine traditionally served?
In Morocco, fish tagine is served directly in the earthenware pot in which it was cooked. It is accompanied by traditional Moroccan bread (khobz) for dipping into the delicious broth.

Enjoy this authentic Moroccan Fish Tagine, a delicious and healthy way to savor flavors from the sea in your own kitchen! Bon appétit!