Conger Fish Tagine Recipe with Potatoes and Moroccan Spices
Ingredients
For the Fish and Marinade:
- 1 kg (2.2 lbs) fresh conger fish, cut into thick portions
- 4 tablespoons fresh coriander, chopped
- 4 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 red chili pepper, finely chopped (adjust to taste)
- 1/2 teaspoon dried thyme (or fresh if available)
- Juice of 1 lemon
- 3 medium potatoes, peeled and sliced into thick rounds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Cooking Process:
- 200 ml (about 1 cup) water or fish stock
- 1 Medium red pepper for garnish
- A little bit of Green olives without bones for garnish
Step-by-Step Recipe for Conger Fish Tagine
Step 1: Prepare the Marinade
To create the flavorful marinade, combine the following ingredients in a large mixing bowl:
- 4 tablespoons of freshly chopped coriander
- Finely chopped garlic
- Olive oil
- Salt, black pepper, cumin, paprika, chili pepper, and thyme
Mix everything together to form a fragrant paste. This mixture will give the fish a rich depth of flavor and is essential to achieving the traditional Moroccan taste.
Step 2: Marinate the Conger Fish
Let the fish marinate for at least 30 minutes. For even better results, marinate the fish for up to 2 hours. This will ensure that the flavors penetrate deeply into the fish.
Step 3: Prepare the Potatoes and Vegetables
While the fish is marinating, prepare the vegetables. Begin by peeling the potatoes and slicing them into thick rounds.
In your tagine pot or a heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté the mixture until the onions become soft and translucent. Season with salt, pepper, and a bay leaf to enhance the base flavor of the vegetables.
Step 4: Layer the Potatoes in the Tagine
Once the onion and garlic mixture is ready, arrange the potato slices evenly across the bottom of the pot. These potatoes will serve as a base and soak up the flavorful juices from the fish and spices during cooking.
Step 5: Add the Marinated Fish
After marinating, gently place the pieces of conger fish on top of the potatoes in the tagine. Pour any remaining marinade over the fish to make sure you don’t lose any of the flavorful mixture.
Step 6: Add the Water or Stock and red pepper for garnish
Pour 200 ml (about 1 cup) of water or fish stock around the sides of the tagine pot. The liquid will steam the potatoes and fish, helping to keep everything moist as it cooks, a little bit of Green olives without bones and red pepper for garnish.
Step 7: Simmer the Tagine
Cover the tagine pot with its lid (or a substitute lid if using a different pot) and turn the heat to low. Allow the tagine to simmer slowly for about 45 minutes to 1 hour. Slow cooking is key to ensuring the fish stays tender and the potatoes cook through without becoming mushy.
Check the tagine occasionally to ensure there’s enough liquid. If it starts to dry out, add a small amount of water or stock.
Step 8: Serve
Once the fish is cooked through and the potatoes are soft, remove the tagine from the heat. You’ll be left with beautifully tender fish and vegetables, all infused with the rich, aromatic marinade.
Tips for a Perfect Conger Fish Tagine
- Fresh ingredients: Always use fresh coriander, garlic, and spices for the marinade to bring out the most vibrant flavors.
- Slow cooking: Keep the heat low and give the dish time to cook. Rushing will prevent the flavors from developing fully.
- Marination time: The longer you marinate the fish, the better the flavor will be. Aim for at least 30 minutes, but for a more intense taste, go for 1-2 hours.
- Adjust spice levels: If you prefer a milder tagine, reduce the amount of chili pepper or paprika. You can also add a dash of extra cumin for a more earthy taste.
Serving Suggestions
This tagine is best served directly from the pot, keeping its rustic and traditional presentation. Pair it with:
- Moroccan bread: Perfect for soaking up the rich sauce.
- Simple green salad: A refreshing contrast to the bold flavors of the tagine.
For a special touch, serve with a chilled glass of crisp white wine or refreshing mint tea.