← Nouns Cooking · Moroccan

Ingredients

• 1 bunch Coriander (cilantro), finely chopped
• 1 handful Parsley, finely chopped
• 4 cloves Garlic, crushed
• 2 tsp ground cumin
• 2 tsp Paprika
• ½ tsp Ground ginger
• ½ tsp Ground turmeric
• 1 tsp Salt
• 1 pinch Cayenne pepper (optional)
• 2 tbsp lemon juice
• 3 tbsp Olive oil
• 800 g firm white fish (cod, hake, monkfish or sea bream), cut into large pieces
• 2 Potato, peeled and sliced 5 mm thick
• 2 Carrot, cut into thin sticks
• 2 Tomato, sliced
• 1 Bell pepper, cut into strips
• 4 tbsp Olive oil
• 125 ml Water
• 80 g Olives (optional)
• ½ Preserved lemon, rind only, in strips (optional)

Method

1. Mix all the chermoula ingredients in a bowl. Toss the fish with half of it, cover and leave in the fridge for 30 min.
2. Toss the potatoes and carrots with a spoonful of the remaining chermoula and spread them over the base of a tagine or wide lidded pan. Drizzle with half the oil.
3. Lay the fish on top and spread over the rest of the chermoula. Cover with the tomato slices and pepper strips, add the olives and preserved lemon, then drizzle with the remaining oil and pour the water around the edge.
4. Cover and cook over medium-low heat for 40–45 min (or bake at 190°C (170°C fan, 375°F)), until the potatoes are tender and the fish flakes easily. Add a splash of water if it looks dry.
5. If the sauce is thin, uncover for the last 5 min. Bring the pot to the table with bread for mopping up.

Tips

• Using a clay tagine on the hob? Set it on a heat diffuser and keep the flame low so it does not crack.
• Chermoula keeps for 3 days in the fridge and is just as good on grilled prawns or roast vegetables.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food The Mediterranean Dish