Fish Tagine: A Beginner's Guide To Delicious Steaming

Fish tagine is a flavourful and aromatic dish that is perfect for entertaining guests or for a simple midweek treat. It is a traditional Moroccan dish, cooked in a tagine, which is a North African earthenware pot with a tall, cone-shaped lid. The dish is often made with white-fleshed fish fillets, such as cod, which are marinated in a chermoula sauce, a mixture of fresh herbs, garlic, olive oil, lemon juice and spices. The bottom of the pot is lined with vegetables, such as bell peppers, onions, carrots and tomatoes, and the chermoula-coated fish is arranged on top. The dish is then cooked over low heat until the fish is cooked through and the sauce is thickened. It is often served with couscous or rice and crusty bread to mop up the sauce.

Choosing the right tagine

Material

Tagines are traditionally made from terracotta clay, but modern variations include glazed clay, ceramic, stainless steel, and cast iron. Each material has unique advantages:

• Traditional terracotta tagines distribute heat slowly and evenly, resulting in incredibly tender food. The unglazed clay also imparts an earthy aroma to the dish. However, these tagines are fragile and require careful handling to avoid thermal shock, which can cause cracking or shattering.
• Glazed tagines are more practical as they don't require seasoning before use, and food is less likely to stick to the bottom. They are also decorative, often featuring colourful designs. However, ensure the glaze is strong, lead-free, and acid-resistant to prevent staining and water absorption.
• Ceramic tagines are sturdier and more resistant to thermal shock, allowing for higher heat and easier cleaning. However, they lack the earthy flavour absorption of terracotta.
• Stainless steel tagines are incredibly durable and easy to care for. They heat up more than earthenware tagines, so you may need to add extra liquid to your recipe.
• Cast iron tagines are robust, versatile, and suitable for various heat sources, including direct flames, induction, glass stovetops, and ovens. They usually have an enameled interior, requiring less oil and reducing the need for seasoning.

Size

Tagines come in various sizes, typically ranging from individual servings to large tagines that serve up to eight people. Consider the number of people you will be cooking for regularly and choose a size that aligns with your needs. Keep in mind that overcrowding a small tagine can lead to uneven cooking, while a large tagine may crack if moisture levels are not carefully monitored.

Purpose

There are two main types of tagines: cooking tagines and serving tagines. Serving tagines are purely decorative and should not be placed on a heat source. They are often elaborately painted and brightly coloured. Cooking tagines, on the other hand, are typically made of simple clay without paint or exterior decoration.

Source

If you're looking for an authentic tagine, consider purchasing one directly from Morocco or a specialised online retailer. When buying from Morocco, ensure you get information about the materials used and whether the tagine is handmade. Online, look for reputable sellers who provide details about the tagine's origin and composition.

Price

The price of a tagine can vary depending on its size, type, and decorations. Traditional handmade tagines from Morocco can cost between $60 and $120 in the US, while in Morocco, you may find them for less than $15. The price difference is due to shipping costs and the fragility of the item.

In summary, when choosing the right tagine, consider the material, size, purpose, source, and price to ensure you select a tagine that suits your cooking needs and style. With the right tagine, you'll be well on your way to creating delicious and authentic tagine dishes.

Preparing the chermoula marinade

Chermoula is a Moroccan herb-spice paste that is used to coat the fish in a tagine. It is made with fresh herbs, garlic, olive oil, lemon juice, and spices. To prepare the chermoula marinade, you will need to gather the following ingredients:

• Fresh herbs such as cilantro or coriander, and parsley (optional)
• Garlic
• Olive oil
• Lemon juice
• Spices such as cumin, paprika, cayenne pepper, and saffron (optional)

Start by combining the herbs, garlic, olive oil, lemon juice, and spices in a small bowl or a food processor. If you're using a bowl, you can use a hand blender to blitz the ingredients until they form a smooth paste. If you're using a food processor, simply pulse the ingredients until well combined.

Once you have a smooth paste, it's time to add the fish. For a tagine, you will want to use a firm, thick fish with few bones, such as cod, tilapia, conger eel, swordfish, or sea bass. Cut the fish into bite-sized pieces or fillets and add them to the chermoula marinade. Use a spoon to coat the fish evenly on all sides.

Cover the bowl or container and place it in the refrigerator to marinate. The fish can be marinated for as little as 2 hours or up to overnight, depending on how much time you have. The longer it marinates, the more time the flavours will have to permeate the fish.

While the fish is marinating, you can prepare the rest of the ingredients for your tagine, such as chopping vegetables and heating your tagine or Dutch oven. Remember to reserve half of the chermoula marinade to use in the sauce for your tagine.

Sourcing and preparing the fish

When sourcing fish for your tagine, opt for a firm, thick white fish with few bones. This could be swordfish, conger eel, sea bass, tilapia, or cod.

To prepare the fish, first, make a chermoula marinade. This is a bright herb-spice paste, made with fresh herbs, garlic, olive oil, lemon juice, cumin, paprika, and cayenne. Blitz these ingredients in a small bowl with a hand blender until smooth. You can also make this paste in a food processor, but add the olive oil by hand afterward, as processing can make the oil taste bitter.

Next, coat the fish fillets in the chermoula. You can either spoon the paste over the fish and turn to coat both sides, or gently toss the fish in the paste to create a gorgeous orange-red, herb-flecked coat. Cover the fish and leave to marinate for two hours or overnight in the refrigerator.

If you want to add an extra layer of flavor, sprinkle the fish with salt before coating it in chermoula. This will help to season the flesh and keep it moist.

Layering the vegetables

Layering vegetables is an important step in preparing a fish tagine. The process involves arranging vegetables like onions, carrots, potatoes, peppers, and tomatoes in a specific order, creating a flavourful base for the fish to cook on. Here is a detailed guide on how to layer your vegetables to make a delicious fish tagine:

Firstly, start by heating some olive oil in your tagine or a heavy-lidded pot. This step is crucial to prevent the vegetables from sticking and adding some flavour. Next, add the onion slices or rings to form the first layer. Onions provide a great base layer as they release flavour and moisture, which will help cook the other vegetables.

After the onions, it's time to add the carrots. You can cut them into thin sticks or matchsticks, creating a criss-cross pattern to form a bed for the fish. Carrots add a subtle sweetness and a nice texture to the dish.

The next layer is the potatoes. Slice them thinly, about 1/4-inch thick, and arrange them around the perimeter of the tagine. Potatoes take a while to cook, so placing them directly on the heat source is essential. You can also mix the potato slices with spices like ginger, salt, pepper, turmeric, and saffron for added flavour.

Once the potatoes are arranged, it's time for the tomatoes. Cut them into thin slices or strips and place them on top of the potatoes. Tomatoes will release some moisture and create a base for the fish to cook in.

Finally, you can add some bell peppers or capsicums. Cut them into strips or rings and arrange them on top of the fish, which we will get to in the next step. Peppers add a nice pop of colour and a subtle sweetness to the dish.

Now, you are ready to add the fish. Place the marinated fish fillets on top of the layered vegetables. You can use any firm white fish like cod, tilapia, or conger eel. The fish should be coated in a chermoula marinade, a Moroccan spice paste made with herbs, garlic, and spices.

Cover the tagine and cook over low to medium-low heat until the fish and vegetables are cooked through. The cooking time will vary depending on your heat source and the thickness of your fish and vegetables, but it should take around an hour or more.

Feel free to experiment with different types of vegetables and spices to create your unique version of this delicious Moroccan dish!

Cooking and serving the dish

First, make the chermoula marinade by mixing oil, garlic, cumin, paprika, coriander, salt, and lemon juice in a small bowl. You can use a hand blender to blitz the mixture until it is smooth.

Next, prepare the fish fillets. You can use any firm white fish, such as cod, tilapia, or swordfish. Coat the fish with half of the chermoula marinade and set it aside to marinate for at least two hours or overnight.

In the meantime, prepare your vegetables. You will need onions, peppers, carrots or celery, potatoes, and tomatoes. You can also add olives, chickpeas, and lemons for extra flavour. Heat some olive oil in your tagine or a large pot, and add the onions and garlic, frying until softened. Then, add the rest of the vegetables, except for the tomatoes, and stir in the spices and remaining chermoula. Simmer for a few minutes, then add the tomatoes and, if using, the olives and lemons.

Now it's time to add the fish. Place the fish fillets on top of the vegetables and sauce, making sure they are nestled under the sauce. Cover the pot and simmer on low heat for 7-10 minutes, until the fish is just cooked.

Finally, serve your delicious fish tagine! It goes well with couscous, rice, or crusty bread to mop up the sauce. Enjoy!

Frequently asked questions