Yields6 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
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
Any firm, thick fish can be used—cut up or whole—but slices of conger eel work best because there are fewer bones to deal with at the table. Swordfish, Dorado, large whole whiting and sea bass are other good choices.