Moroccan Fish Tagine with Preserved Lemon and Herbs

Eliane Muskus
2 days ago
3 min read

Inspired by a Coastal Family Meal in Essaouira’s Old Fishing Port

A Taste of Morocco: From Essaouira’s Old Harbor to Your Kitchen

Years ago, I wandered through the wind-swept coastal town of Essaouira, a place that still feels like a scene from another time. With its whitewashed medina, bustling souks, and salty sea air, Essaouira’s old fishing harbor left an impression that has never faded. One afternoon, I was invited to share a meal with a local family who lived just beyond the harbor walls. The fish had been caught that morning, and the grandmother prepared it with a mixture of spices and preserved lemon in a heavy clay tagine.

We sat on floor cushions around a low table, as is customary in many Moroccan homes. The dish was set in the center, and we ate communally using only our right hands, scooping up tender pieces of fish and vegetables with warm, homemade flatbread. This traditional way of eating—sharing from a single dish, savoring slowly, with bread soaking up the flavorful juices—made the meal even more meaningful. Only the soup, served with spoons, broke the rule.

In Morocco, food is far more than sustenance—it’s a ritual rooted in tradition. Most families shop daily for fresh meat and produce, cooking what they buy on the same day. While restaurants cater mostly to tourists, Moroccans themselves prefer home cooking or street food over formal dining out.

This recipe is inspired by that unforgettable meal in Essaouira—a humble yet fragrant fish tagine that captured the heart of Moroccan coastal cooking. It’s healthy, vibrant, and simple to make at home, even without a tagine. Whether you serve it with couscous, warm potatoes, or scoop it up with traditional flatbread, you’re in for a dish that tells a story with every bite.

Aromatic Moroccan Fish Stew with Preserved Lemon and Herbs

Serves: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

4 pieces white fish fillet (seabass, seabream, cod, or haddock), 100–120g each
3 tbsp olive oil (plus extra for finishing)
1 red bell pepper, sliced
1 long green chili (or 2 jalapeños for extra heat), sliced
2 carrots, peeled and thickly sliced
1 large waxy potato, peeled and cubed
5 garlic cloves, peeled and halved
1 tbsp tomato paste
1 tsp sweet paprika
½ tsp hot paprika (or to taste)
1 tsp cumin
¼ tsp ground turmeric
1 preserved lemon, quartered
½ cup fresh cilantro, roughly chopped
¾ cup water (add more as needed)
Salt, to taste
Fresh lemon juice, to finish

Instructions:

1. Prepare the base:

In a large sauté pan or tagine base, heat the olive oil over medium heat. Add the bell pepper, chili, carrots, potatoes, and garlic. Sauté for 3–4 minutes until slightly softened.

2. Add flavor:

Stir in the tomato paste, paprika (both sweet and hot), cumin, turmeric, and salt. Mix well to coat the vegetables in the spices.

3. Simmer the vegetables:

Add the chopped cilantro (reserve some for garnish), preserved lemon, and water. Stir to combine. Cover and simmer on low heat for 12–15 minutes, until the vegetables are tender.

4. Add the fish:

Lightly season the fish fillets with salt. Nestle them into the sauce, making sure they are mostly submerged. Spoon some sauce over the fillets. Add a splash more water if necessary.

5. Cook gently:

Cover and let simmer over low heat for 20–25 minutes, or until the fish flakes easily with a fork. Baste the fish once or twice during cooking.

6. Finish and serve:

Drizzle with a little olive oil, squeeze over fresh lemon juice, and garnish with the remaining cilantro.