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Le Chaudron recipe

Tajine de poisson

Moroccan fish tagine with chermoula

⏱ 60 minServes 4Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 800 g (28 oz)skinless cod fillets
  • 4firm tomatoes
  • 2red bell peppers
  • 3yellow onions
  • 5 clovesgarlic
  • 1preserved lemon
  • 100 g (3½ oz)pitted purple olives
  • 1bunch of fresh cilantro
  • 1bunch of flat-leaf parsley
  • 1 tspground cumin
  • 1 tspsweet paprika
  • 1 tspground ginger
  • 1 pinchsaffron
  • 5 tbspolive oil
  • 1lemon
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 800 g (28 oz) skinless cod fillets
  • 4 firm tomatoes
  • 2 red bell peppers
  • 3 yellow onions
  • 5 cloves garlic
  • 1 preserved lemon
  • 100 g (3½ oz) pitted purple olives
  • 1 bunch of fresh cilantro
  • 1 bunch of flat-leaf parsley
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • 1 pinch saffron
  • 5 tbsp olive oil
  • 1 lemon
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 clay tagine or cast-iron Dutch oven (32 cm / 12½ in)1 mortar1 chef’s knife1 wooden spoon1 cutting boardPlastic wrapRas el hanoutBlack peppercorns

03 — Method

  1. Make the chermoula (Moroccan marinade): pound the garlic (germ removed), salt, cumin, paprika, ginger and saffron in a mortar with 3 tbsp olive oil and the lemon juice into a fragrant paste.
  2. Stir in half the finely chopped cilantro and parsley. Cut the cod into large 6 cm (2½ in) pieces and coat generously all over with the chermoula.
  3. Cover with plastic wrap and refrigerate at least 1 hour so the fish soaks up the chermoula.
  4. Meanwhile, peel and thinly slice the 3 yellow onions. Seed the 2 red peppers and cut into 1 cm (⅜ in) strips. Quickly peel the 4 tomatoes and cut into wedges.
  5. Heat the remaining 2 tbsp olive oil in the tagine or Dutch oven over medium heat. Cook the onions 10 minutes, stirring often, until golden and soft.
  6. Add the peppers and cook 8 minutes, stirring occasionally, until tender. Arrange the tomato wedges on top in a rosette.
  7. Rinse the preserved lemon, discard the pulp and cut the rind into thin strips. Add to the tagine with the olives. Pour in 100 ml (⅓ cup + 1 tbsp) water, cover and simmer 10 minutes over low heat.
  8. Lay the marinated fish on the vegetables. Cover and cook 12 minutes over low heat until the fish is just opaque. Sprinkle with the remaining cilantro and parsley and serve.

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CategoryMain dishes