Moroccan Fish Tagine (Mqualli)
A traditional Moroccan tagine layers marinated fish, potatoes, tomatoes, and peppers, seasoned distinctively with ginger, saffron, and preserved lemon.
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Instructions
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Prepare chermoula marinade, reserving half and mixing the remainder with fish. Refrigerate marinated fish for at least two hours or overnight.
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Roast peppers, then peel, seed, and slice them into strips; alternatively, slice raw peppers into rings.
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Coat tagine with olive oil, then layer onion slices and criss-cross celery or carrot sticks to form a bed.
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Combine potato slices with ginger, salt, pepper, turmeric, and saffron; arrange them around the tagine's perimeter. Top with tomato slices and the reserved chermoula.
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Place marinated fish in the tagine's center, arrange pepper strips over it, and garnish with lemon and olives; season with salt and pepper.
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Cover and cook over low to medium-low heat for 1 to 1.5 hours, until fish and potatoes are tender; reduce sauce until thick, if needed.
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Serve the tagine directly from the cooking dish with Moroccan bread.