Moroccan Fish Tagine with Potatoes

Fish Tagine with Potatoes

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes


  • 500 g (just over 1 lb) firm, white fish like monkfish or cod, in bite-sized portions
  • 2 medium potatoes
  • 1 large onion
  • 1 red capsicum (bell pepper)
  • 1 green capsicum
  • 250 ml (1 cup) water
  • 16 cherry tomatoes or 3 medium sized ones
  • a handful pitted black olives
  • 1 tsp salt
  • half tsp coarsely ground black pepper
  • small handful mix of parsley and coriander (cilantro), finely chopped as garnish (optional)
  • 4 whole pickled chillies (optional)


  • 1 small handful coriander leaves (cilantro)
  • 1 small handful flat leaf parsley (or curly)
  • 1 pinch saffron
  • 2 medium cloves garlic
  • 1 red chilli
  • 3 Tbsp EV olive oil
  • juice of 1 lemon
  • half tsp salt



  1. Place everything into a chopper and blitz to a fairly smooth paste.


  1. Rub the fish thoroughly with half to 3/4 of the chermoula paste.
  2. Cover with clingfilm and place in the fridge for 1 hour.
  3. Peel and slice the potatoes into fairly thin rounds.
  4. Peel and chop the onion. It doesn’t have to be too fine.
  5. Slice the capsicums (bell peppers) in half and then into slices, not too thinly.
  6. When the hour is up, heat the olive oil in your chosen pan on medium heat and sauté the onions for 1 minutes.
  7. Add the potatoes, capsicums and the leftover chermoula and fry for 1 more minute, stirring and coating the vegetables.
  8. Add the water, salt and pepper and bring to boil, then lower heat right down, cover and simmer for 15 – 20 minutes until your potatoes are almost cooked. Pierce the thickest one with a knife to check. The potatoes will still have to cook with the fish, so it’s ok for them to be a little uncooked.
  9. Add the tomatoes and stir to mix and leave to cook for 2 minutes.
  10. Now scoop out half the mixture into a bowl and set aside.
  11. Add the marinated fish and all its marinade juice into the pan.
  12. Very gently, stir the fish to coat with the love sauce. Be gentle so as not to break the fish up.
  13. Top the fish with the potato mix that you took out earlier.
  14. Scatter the olives all over, followed by the pickled chillies.
  15. The whole mix should be bubbling, if not, bring to simmering point.
  16. Then, lower heat right down, and cook for 5 – 10 minutes until the fish is cooked through. This will depend on the size of your fish.
  17. When done, take the whole dish to your table and serve up with plenty of bread.


Total time does not include 1 hour of marinating time.

  • Category: Main Course
  • Cuisine: Moroccan/North African


  • Serving Size: 4