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Moroccan Fish Tagine with Aromatic Spices Wine Sauce

January 05, 2017

Moroccan Fish Tagine with Aromatic Spices Wine Sauce


  • 1 onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 red bell pepper, chopped or sliced in strips
  • 2 tomatoes, chopped
  • 1 teaspoon whole or ground cumin seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 cinnamon stick
  • 1 tablespoon homemade harrissa (see below)
  • 1/2 cup white wine
  • 1/2 cup fish broth
  • 1 pinch of saffron (steeped in hot broth)
  • 11/2 pound mixed firm fish fillets to your choice, seasoned with salt and pepper
  • 2 preserved lemons, chopped
  • 12 green olives, stoned and roughly chopped
  • a bunch of cilantro, finely chopped

For the home-made harrissa:

  • 3 fresh red chilies, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1-2 lemons, juice and zest
  • 4 tablespoons
  • olive oil
  • Salt and freshly ground black pepper

Put the chilies, garlic, lemon juice and olive oil into a food processor or mortar and pester, and blend into a rough paste.


Makes 6 servings.

  1. Add all of the above ingredients to VitaClay® Pot.
  2. Cover and Set on Slow Cooking-Stew to cook for about 30 to 60 minutes or until fish becomes flaky.  When ready to serve blend in chopped cilantro and a few sprigs on top for garnish.  Make sure that olives and preserved lemons are visible when serving.
  3. Serve on a bed of steamed couscous.

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