Fish & fennel tagine

Fish & fennel tagine

A Month in Marrakesh
David Loftus


Quantity Ingredient
2kg thick fish fillets, such as cod, cut into pieces
3 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
160g baby fennel, trimmed and sliced lengthways
400g tinned cherry tomatoes
200ml fish stock


Quantity Ingredient
garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon saffron
1 red chilli, deseeded and sliced
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
sea salt
freshly ground black pepper
4 tablespoons extra-virgin olive oil
1/2 lemon, juiced

To serve

Quantity Ingredient


  1. To make the chermoula, place garlic, cumin, cayenne pepper, paprika, saffron, chilli, parsley and coriander in a food processor. Season with salt and pepper, then blend until well combined. Add the olive oil and lemon juice and blend to a paste. Transfer to a large bowl.
  2. Add the fish to the chermoula and gently toss until well coated. Cover with cling film and refrigerate for 30 minutes.
  3. Meanwhile, heat the olive oil in a large casserole dish, or tagine, over a medium heat. Add the onion and sauté for 5 minutes until softened, then add the fennel and sauté for a further 5 minutes, or until softened. Add the cherry tomatoes and cook for 5 minutes, then pour in the fish stock and bring to the boil. Lower the heat and simmer for 10 minutes.
  4. Add the fish to the casserole dish and stir the mixture well. Cover and simmer for 10–12 minutes or until the fish is cooked and the sauce has thickened.
  5. Serve immediately with couscous.
North African
A Month in Marrakesh
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