Fish Tagine With Olives (Moroccan Stew) Recipe

Name: Fish Tagine With Olives (Moroccan Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tagine; paprika, to sprinkle on the potatoes; 2 small potatoes, peeled & cut into strips; 3 -4 white fish fillets, boneless (I used tilapia fillets); 1 (8 ounce) can low-sodium tomato sauce or (8 ounce) can tomato sauce; 1 tablespoon olive oil; 1/2 cup water; 1 roma tomato, chopped; 1/2 small onion, cut into thin strips; 1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix); 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/3 cup green olives, cracked (pitted, preferably); 1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons); Charmoula; 1/4 cup fresh parsley, finely chopped; 3 medium garlic cloves, minced; 1 tablespoon vinegar; 1/4 cup lemon juice; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon black pepper

Servings: persons

Tagine
paprika, to sprinkle on the potatoes
2 small potatoes, peeled & cut into strips
3 -4 white fish fillets, boneless (I used tilapia fillets)
1 (8 ounce) can low-sodium tomato sauce or (8 ounce) can tomato sauce
1 tablespoon olive oil
1/2 cup water
1 roma tomato, chopped
1/2 small onion, cut into thin strips
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup green olives, cracked (pitted, preferably)
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
Charmoula
1/4 cup fresh parsley, finely chopped
3 medium garlic cloves, minced
1 tablespoon vinegar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper

1
Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
2
Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
3
While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
4
Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
5
Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
6
Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
7
Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Tagine, paprika, to sprinkle on the potatoes, 2 small potatoes, peeled & cut into strips, 3 -4 white fish fillets, boneless (I used tilapia fillets), and more.

Yes, Fish Tagine With Olives (Moroccan Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tagine With Olives (Moroccan Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions