Moroccan Fish Tagine

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A combination of humble ingredients, fresh fish, tomatoes, fish stock, eggplant and onion, spiced up with a fresh harissa paste.

Recipe By: Clay Pot Cooking - Jenni Fleetwood
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 3 lb firm fish fillets, skinned and cut into 2" pieces
    • 4 tbsp olive oil
    • 2 zucchini cut into 1/2 inch cubes
    • 4 onions chopped
    • 14 oz can chopped tomatoes
    • 14 oz tomato sauce
    • 7 oz fish stock
    • 1 preserved lemon, chopped
    • 3 1/2 oz olives
    • 4 tbsp cilantro, chopped
    • salt and pepper
  • Harissa Mixture:
    • 3 large fresh red chiles, seeded and chopped
    • 3 garlic cloves, peeled
    • 1 tbsp ground coriander
    • 2 tbsp ground cumin
    • 1 tsp ground cinnamon
    • grated rind of 1 lemon
    • 2 tbsp sunflower oil


Place all harissa ingredients in a food processor and pulse until the mixture is smooth.

Put the fish in a wide bowl and add 2 tbsp of the harissa. Toss to coat, cover and chill for 1 hour.

Heat half the olive oil in a shallow heavy pan.  Add the eggplant cubes and fry for about 10 minutes, or until they are golden brown..  Add the zucchini and fry for 2 more minutes.  Remove the vegetables from the pan using slotted spoon and set aside.

Add the remaining olive oil to the pan, add the onions and cook over a low hear for about 10 minutes until golden brown.  Stir in the remaining harissa and cook for 5 minutes, stirring occasionally.

Add the vegetables and combine with the onions, then sit in the chipped tomatoes, the tomato sauce and fish stock.  Bring to a boil then lower the heat and simmer for about 20 minutes.

Sit the fish pieces and preserved lemon into the pan.  Add the olive and stir gently.  Cover and simmer over a low heat for about 15-20 minutes.  Season to taste.  Stir in the chopped coriander. 

Serve with couscous, if you wish and and garnish with more cilantro.

Recipes From - The Gourmet Food And Cooking Resource