Shared by Niv Turjeman
Shared by Niv Turjeman
Moroccan Fish Tagine
Yield: 6-8 servingsTime: 3½ hours
Moroccan Fish Tagine
Yield: 6-8 servingsTime: 3½ hoursFamily Journey
Casablanca, Morocco and Tunis, TunisiaMoshav Emunim and Ashdod, IsraelAshdod
New York City
This vibrant fish tagine is a modern take on a Moroccan recipe, adapted by Niv Turjeman to reflect his family’s tradition of avoiding red foods on Rosh Hashanah. As Niv explains, red foods are seen as symbols of blood and negativity, and are set aside in favor of ingredients that evoke sweetness and hope for the new year. In place of a tomato-based sauce, this version builds flavor with turmeric, preserved lemon, garlic, and sweet peppers, creating a rich, golden broth.
Red snapper fillets are gently simmered in the aromatic base until tender, then topped with lemon slices and fresh cilantro. Traditionally, this dish is served as its own course before the main meal, offering a light, flavorful start to the holiday meal.
Cooking note: This recipe includes optional preserved lemon, which adds a signature tangy, salty brightness. However, some people find preserved lemon to be too bitter. If you're sensitive to bitterness or new to using it, start with a smaller amount — or omit it altogether.
Read more about Niv’s family in “A Moroccan Rosh Hashanah Celebration That Sets the Tone for the Year Ahead” and get his recipes for Stuffed Challah Rolls with Caramelized Onions, Chicken Pastilla, Slow Cooked Beef Cheeks and Chickpeas, and Tanzia (Sweet & Spiced Fruit-Onion Topping for Couscous or Rice).
Ingredients
- ½ cup extra virgin olive oil
- 10 garlic cloves, minced
- 3 dried sweet red peppers, seeded (optional)
- 2 yellow bell peppers, sliced
- 1 jalapeño, seeded and finely diced
- 1 cup fresh cilantro, chopped and divided
- 1 preserved lemon, pulp discarded and skin thinly sliced (optional)
- ½ tablespoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt (plus more for seasoning fish)
- 1 teaspoon crushed dried chili
- 1 cup boiling water, plus more as needed
- 6 5-ounce red snapper fillets, or any mild white fish like haddock or tilapia
- 1 lemon, thinly sliced
Preparation
Step 1
In a wide, shallow pot or tagine, heat olive oil over low heat.
Step 2
Add garlic, dried sweet red peppers (if using), yellow bell peppers, jalapeño, half of the cilantro, preserved lemon (if using), turmeric, cumin, salt, and crushed chili. Stir well to combine.
Step 3
Cover and cook on very low heat for 40 minutes, stirring occasionally to prevent sticking.
Step 4
Add 1 cup of boiling water, stir, cover again, and cook for 10 more minutes. If the sauce is too thick, add up to ½ cup more boiling water. The sauce should be rich and silky, not watery.
Step 5
Season the fish fillets lightly on both sides with salt.
Step 6
Gently place the fillets into the simmering sauce. Spoon sauce over the fish.
Step 7
Arrange lemon slices on top and sprinkle with remaining cilantro.
Step 8
Cover and cook on low for about 20 minutes, or until the fish is just cooked through. Serve warm.
Leftovers can be stored in an airtight container in the refrigerator for 3 days.
