Tagine with Lote Fish – Ingredients and Cooking Method

Tagine with Lote Fish – Ingredients and Cooking Method

Tagine with Lote fish is one of the most famous traditional tagine dishes in Moroccan cuisine. It’s prepared with Lote fish, olive oil, and traditional tagine spices, and it’s often served as a main dish during large events due to its unique and delicious flavor.

Here’s the recipe for Moroccan-style Lote Fish Tagine.

Ingredients

• 1.5 kg of Lote fish
• 250 grams of pitted green olives
• 1 preserved lemon (cut into small pieces)
• 2 cloves of garlic, minced
• 50 grams of fresh lemon
• 1 tomato
• 1 small teaspoon of ginger
• 1 small teaspoon of paprika
• 2 saffron threads
• 1 bunch of parsley and 1 bunch of cilantro
• ½ small teaspoon of cumin
• 1 large tablespoon of argan oil
• A pinch of salt and black pepper to taste

Cooking Method

1. Prepare the Marinade (Chermoula):

   • In a large pot, mix the following: 1 minced garlic clove, 1 chopped tomato, chopped preserved lemon, chopped parsley and cilantro, ginger, black pepper, saffron, salt, argan oil, and paprika. Stir the ingredients together well.
   • In a separate bowl, mix half of this chermoula with some lemon juice.

2. Marinate the Fish:

   • Coat the Lote fish thoroughly with the chermoula mixture, ensuring it absorbs the marinade well.
   • Let the fish sit for a while to soak in the flavors.

3. Cook the Fish:

   • Transfer the marinated fish into a pot, add a small amount of water, and place it over medium heat. Allow the fish to cook, stirring occasionally to ensure the flavors blend.

4. Prepare the Olives:

   • In a separate pot, boil the green olives for about 10 minutes to reduce the saltiness, then drain them.

5. Final Assembly:

   • Once the fish is fully cooked, remove the pot from the heat.
   • Place the cooked fish on a serving plate, pour the delicious sauce over the top, and garnish with the boiled green olives.

Serve hot and enjoy your flavorful Moroccan Lote Fish Tagine!