Moroccan Fish Tagine (Mqualli) By The Spruce Eats
This is a recipe for a classic Moroccan fish mqualli tagine with potatoes, tomatoes, and peppers. Traditionally, the ingredients are layered in a tagine or deep skillet, then cooked over a fire or on the stove. In the north of Morocco, fish stews such as this one are prepared in tagras, round or oval clay casseroles similar to tagines, but without the conical top.
Mqualli is a term that refers to sauces made with ginger, saffron, and oil. Here, however, the additional zesty flavor comes from fresh or preserved lemons, olives, and a Moroccan marinade called chermoula
2 lbs firm fish or eel
1 batch chermoula marinade
2 bell peppers, any color
1 large onioncut into rings, optional
1 carrot or celery stalkcut into thin sticks
2 large potatoescut into thin slices
1 tsp ginger
½ tsp freshly ground black pepper
2 to 3 tomatoesseeded and cut into thin slices
1 lemon, cut into thin slices, or 1 preserved lemon, quartered
Handful red olives
CategoryInsta-Pot, Breakfast, Dinner, Lunch, One PotCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course
Ingredients
2 lbs firm fish or eel
1 batch chermoula marinade
2 bell peppers, any color
1 large onioncut into rings, optional
1 carrot or celery stalkcut into thin sticks
2 large potatoescut into thin slices
1 tsp ginger
½ tsp freshly ground black pepper
2 to 3 tomatoesseeded and cut into thin slices
1 lemon, cut into thin slices, or 1 preserved lemon, quartered
Handful red olives
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