The tajine is one of Morocco’s most iconic dishes — and one of its most versatile. It takes its name from the cone-shaped terracotta pot in which it is slowly cooked. There are hundreds of tajine recipes: beef, lamb, chicken, fish or seasonal vegetables, paired with fruits like pears or figs, or dried fruits such as dates or apricots. The real magic lies in the spices — coriander, cinnamon, nutmeg, preserved lemon, olive oil and honey. A tajine must be cooked slowly so the spices have time to infuse every ingredient.
Ingredients (serves 4)
- 1 kg white fish, cut into medium-sized pieces (the pieces should be thick enough for the marinade to infuse to the centre)
- 1 preserved lemon, cut into pieces. If you can’t find preserved lemons: in a microwave-safe dish, place 2 lemons sliced into rounds, the juice of 1 lemon, 15 g salt and 100 ml water. Microwave for 10 minutes, stirring after 2, 5 and 8 minutes.
- 100 g olives (preferably purple Kalamata-style)
- ½ tsp ground ginger
- A pinch of saffron (if available)
- Olive oil
- Flat-leaf parsley
- Fresh coriander (cilantro)
- Juice of ½ lemon
- Salt and pepper
Instructions
- Make a marinade: mix together the olive oil, ginger, saffron, lemon juice, chopped parsley and coriander, salt and pepper. Coat the fish pieces generously and leave to marinate for at least 30 minutes (or overnight in the fridge for best results).
- In a large frying pan or tajine pot, heat a little olive oil over medium heat. Add the fish pieces and cook for 3–4 minutes each side.
- Add the preserved lemon pieces and olives around the fish.
- Cover and cook over low heat for 15–20 minutes, until the fish is tender and has absorbed the spices.
- Garnish with fresh coriander and serve immediately with steamed couscous or warm flatbread.
بالصحة! 🐟🇲🇦 (Bssaha — Bon appétit in Moroccan Arabic!)