Food is more than just sustenance—it's an experience. It brings people together, tells stories, and connects us to our heritage, culture, and memories. From the comforting aroma of a home-cooked meal to the thrill of trying something new, food has a magical way of making us feel alive. Every dish is a blend of ingredients, flavors, and techniques, crafted to nourish not only our bodies but our souls. Whether it’s a simple snack or an elaborate feast, food is the universal language that unites us
This dish from Morocco includes fish treated with chermoula and is layered with vegetables for slow cooking in a tagine.
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Ingredients:
Chermoula Marinade Ingredients
Chop 2 cups of fresh cilantro.
Mince 4 garlic cloves.
Add 1 tablespoon cumin.
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Include 2 tsp paprika.
Add 1 tsp salt.
Add ground ginger, 1/4 tsp cayenne pepper, and 3 tablespoons olive oil.
2 tablespoons fresh lemon juice.
For The Tagine Ingredients
1oz -35oz of thick cod or sea bass.
2 finely sliced large onions.
1/3 cup of olive oil.
1/2 cup green or red olives
1 preserved lemon (optional).
1 to 2 fresh chili peppers (optional)
Sliced into 1/4inch rounds - 2 large potatoes.
2 bell peppers cut into sticks - 1 cut vertically, the other sliced horizontally.
Tomato garnishing - 2 servings.
For vegetable seasoning, add:
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cayenne pepper.
1 half cup of olives.
3 preserved lemon quarters.
Instructions
Make the Chermoula: For the chermoula, combine all the ingredients in the provided bowl. Mix it and if it is too thick, it can be thinned with oil, lemon juice, or water.
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Marinate the Fish: Return half of the chermoula to the bowl. Coat the fish with the remaining chermoula. Cover and refrigerate it for two hours or overnight.
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Put together the Tagine:
In a tagine pot or deep skillet, drizzle olive oil and add the sliced onions.
Carefully, place the carrot sticks over the onions followed by potato slices.
Sprinkle the vegetables with the seasoning mixture. Add the tomato slices, chermoula, and marinated fish afterwards. In the end, top with bell peppers, lemons, olives, and preserved chili peppers.
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Cook the Tagine: Instead, pour 1/4 - 1/2 cup of water into the tagine and simmer on medium low heat for an hour until the sauce is thick.
Serve: Tagine should be served hot
