Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from the talented cooks from the port of El Jadida and parcook the vegetables before adding them to the tagine so that they are tender when the fish is ready.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is really tasty. I used frozen basa and more preserved lemon than suggested but found it really delicious.Served it with couscous flavoured with cinnamon and saffron.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?