Moroccan Fish Tagine (Mqualli) By The Spruce Eats

Moroccan Fish Tagine (Mqualli) By The Spruce Eats

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Moroccan Fish Tagine (Mqualli) By The Spruce Eats
Yields6 Servings
Prep 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.
 2 lbs firm fish or eel
 1 batch chermoula marinade
 2 bell peppers, any color
  cup olive oil
 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
 ½ tsp turmeric
 2 to 3 tomatoesseeded and cut into thin slices
 1 lemon, cut into thin slices, or 1 preserved lemon, quartered
 Handful red olives

Ingredients

 2 lbs firm fish or eel
 1 batch chermoula marinade
 2 bell peppers, any color
  cup olive oil
 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
 ½ tsp turmeric
 2 to 3 tomatoesseeded and cut into thin slices
 1 lemon, cut into thin slices, or 1 preserved lemon, quartered
 Handful red olives
Moroccan Fish Tagine (Mqualli) By The Spruce Eats

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