Marrakech Fish Tagine with Olives and Chickpeas (Tagine del Hoot bil Hemsch ul Zitoun)

Ruth Barnes Ruth Barnes
5.0 (1 reviews)

This rich, colorful dish of fresh fish and vegetables is in the classic Moroccan style, with chickpeas and olives layered with spices. In my house, it was served every Friday night.

2h 4
Easy Pescatarian Gluten Free Paleo Low Carb No Refined Sugar Parve

Directions

Prepare the Marrakech Fish Tagine with Olives and Chickpeas

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a small bowl, combine the garlic, cilantro, cumin, coriander, turmeric, paprika, salt, pepper, and olive oil. Brush the fish with the mixture.

  3. Lay the fish in the center of a large baking pan.

  4. Surround the fish with the carrots, peppers, onion, chickpeas, olives, and tomatoes.

  5. Place the lemon slices on top of the fish.

  6. Pour the fish stock over the fish and vegetables.

  7. Cover and bake for one and a half hours.

  8. Place the fish on a serving tagine or platter and surround with the vegetables.

  9. Pour the cooking liquid onto the fish and vegetables. Garnish with a few sprigs of fresh cilantro.

Credits

Description:

Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)

Suggested Recipes

Explore

chick peas chickpeas fish garbanzo beans Marrakesh Moroccan Morrocan Morroco olives Ruth Barnes Sharing Morocco tagine
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Leah •

This was delicious! I put in zucchini instead of red pepper (personal preference) and only baked it for an hour. The flavors were excellent, and the sauce was really nice to eat with challah/bread. It was a nice change from the typical tomato sauce-based Moroccan fish recipes.

ruti neuman •

what is fish stock?

Raquel Malul Kosher.com Team •
Reply to ruti neuman

Fish stock is made by gently simmering bones and scraps of fish, along with aromatic vegetables and herbs to create a broth. If you can't make it or find it in stores, I think you should be able to use vegetable stock (obviously it's not exactly the same but it's probably the closest).