Tajine de poisson m'charmel — Essaouira, Morocco

Tajine de poisson m'charmel — Essaouira, Morocco

Essaouira, Morocco

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In Essaouira, the fish is chosen at the port, from the stalls of the blue boats, and cooked in a tagine. M'charmel means "with chermoula": the whole fish or its steaks are marinated for an hour in the cilantro, garlic, cumin, paprika, and lemon sauce, then cooked over low heat on a bed of vegetables, with green olives and preserved lemon. Sea bream, sea bass, or John Dory all work well; in Essaouira, it will often be whatever the tide brought in. The tagine is served straight from the dish, with bread for the sauce.

Preparation

  1. 01

    Prepare the chermoula by blending cilantro, garlic, cumin, paprika, ginger, lemon juice, salt, and oil. Coat the fish with it and let marinate for 1 hour.

  2. 02

    Blanch the carrots for 5 minutes. Line the tagine with the carrots, place the fish on top, and cover with tomatoes, pepper, olives, and preserved lemon.

  3. 03

    Pour in the remaining marinade and half a glass of water. Cover and cook for 35 minutes over low heat.

  4. 04

    Serve in the tagine, with bread.

Where this version sits

A single, final coordinate: Essaouira, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Jobsdev — CC BY-SA 4.0

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