Fish tagine with potatoes, tomatoes, and olives

by aleksandaurelie

Taken from the Moro cookbook:

2 garlic cloves
1 tsp sea salt
2 tsp ground cumin
juice of 1 lemon
1/2 tbsp red wine vinegar
1 tsp paprika
1 small bunch fresh coriander, roughly chopped
1 tbsp olive oil

We make the marinade in a mortar and pestle. Pound the garlic with the salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander, and olive oil. Rub two-thirds of the marinade into the fish and stand in the fridge between 20 minutes and 2 hours.


4 steaks or fillets (~250g each) of any white fish (ideally hake)
20 small, waxy new potatoes, peeled (Charlotte, Roseval, or Ratte)
3 tbsp olive oil
4 garlic cloves, thinly sliced
15-20 cherry tomatoes, halved
4-6 green peppers, grilled until black and blistered, skinned, seeded, and sliced into strips
a handful of black oily olives
100ml water
sea salt
black pepper

Boil the potatoes in salted water for 10-15 minutes until just tender. Drain and halve lengthways. In a medium saucepan, heat 2 tbsp of the olive oil over a medium heat and fry the garlic until light brown. Add the tomatoes and toss for 2 minutes until they begin to soften. Stir in the green peppers and remaining marinade and check for seasoning. In a 25cm tagine, saucepan, or frying pan with a lid, spread the potatoes evenly over the bottom. Scatter three-quarters of the pepper and tomato mixture over the potatoes, then place the marinated fish on top. Dab a little of the remaining pepper and tomato on top of each fish as well as the olives. Add the water, drizzle on the remaining tbsp of olive oil, put on the lid, and steam over a medium to high heat for 10-15 minutes or until the fish is cooked through.