Moroccan Food

Moroccan Sardine Fish Tagine Recipe – Popular Dish in Morocco

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Moroccan Sardine Fish Tagine is among the famous traditional Morocco dishes you should try in the kingdom and Moroccans used to eat with hands in the same pot like all the other types of tagines. 


Moroccan Sardine Fish Tagine; ingredients

  • 500g of Sardine Fish;
  • 2 sliced potatoes;
  • 3 sliced carrots;
  • 2 red peppers;
  • 2 green peppers;
  • 1 bowl of pureed tomatoes;
  • 4 cloves of garlic;
  • 2 slices of lemon;
  • Half glass of lemon juice (For the fish chermoula);
  • 3 Dried Bay Leaves;
  • A Bunch of coriander sticks;
  • A small glass of vegetable oil;
  • A small glass of olive oil;
  • the olives;
  • 2 tablespoons of chopped parsley and coriander.

Sardine Tagine Cooking Steps:

Sardine Cleaning:

We scrape the sardine to eliminate the fine scales and we clean it with water. Then, to gut the sardine, which is a fragile fish, just cut the back of the head, pull gently and you will see that the guts come out almost on their own. After that, we clean sardines again and we let them drip off.

Fish Chermoula Preparation:

We put all the spices indicated in the ingredients in a bowl with the coriander, parsley, lemon juice, garlic cloves, and vegetable oil. Then, mix well sardines with chermoula and leave them for about 10 minutes so that sardines absorb very well the chermoula.

Placement of the elements in the tagine Pot:

We take the pot of tagine and place in order coriander sticks, carrots, potatoes, dried bay leaves, sardines, red peppers, green peppers, olives, and two slices of lemon.

We put the rest of the chermoula in pureed tomato and sprinkle all tagine elements from the top.

In the end, we put the tagine on medium heat for more or less 30 minutes.

Moroccan Sardine Fish Tagine; cooking steps

Then, you add olive oil and you serve it hot with bread. 

Finally, try to prepare the Moroccan Sardine Fish Tagine by yourself, and do not hesitate to share with us in the comments section how do you find the taste.

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