This is one of my absolute favorite fish dishes. For it is simply amazing! It takes me back to Morocco’s beaches, where the Mediterranean wraps and a slight breeze from the Atlas mountains a nice evening to sit and eat this dish. The spices together with the garlic and the fish cooked in tajine enables the dish is both juicy and full of flavor.
Genuine Moroccan Fish Tajine (Tagine)
8 large Baltic herring fillets
2 teaspoons hot paprika
3 crushed garlic cloves
2 tsp paprika
1 tsp ginger
2 tablespoons finely chopped parsley
5 medium potatoes peeled and sliced
2 peeled, chopped tomatoes
about 100 ml of water
oil
salt
Start with oil in the bottom of tajinen with oil. Then place a layer of potatoes. Then take two herring fillets and place flesh side against each other. And place the fish on the potatoes. Take half of all the spices and seasoning on the fish. Next, add another layer of potatoes and remaining spices and parsley. Sprinkle with tomatoes. Turn on the water. Put on tajine lid. Let it boil with medium heat , then lower to the second lowest heat. Let it boil for about 30 minutes or potatoes are done . Eat and enjoy , preferably with a good bread .
The tagine you find it here at Lyckas med mat
DINNER BANK 
Sound almost like something we call AKNE (not sure of spelling) around here. It’s a South African Muslim/Malay dish. cooked in layers like that and includes rice and beans sometimes and then baked in the oven to dry it out a bit so that it’s not soupy or stew like.
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Sounds very intresting and tasty as well 🙂
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it is! i wish i had the patience to make it, but it has sooooo many different spices and herbs and i hate having to buy spices i wont find in my regular grocer. the second i see too many ingredients, i stay clear of that recipe
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I was like you before, then I discovered how hugh different spices does for a dish. And now I learned to work with them without any recipes. Give it a try and you will be rewareded for it. 🙂 Im sure you will love it 🙂
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lol my other problem is that i also hate biting into herbs and funny corns and things, and that’s what’s in a lot of recipes around here. Like cardamon seeds! eeeuw or biting into actual bay leaves.
thought i think someone once told me you need to put those leaves and seeds in a little baggy? and then cook it in your food and then when the meal is done, just remove the bag?
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I see 🙂 That problem is easy to fix. I usually take this things you have tea in metals http://www.grongava.se/shop/product/tekula-stor or as you been told in a baggy. In that way you will be safe from eating the spices hole. 🙂
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I went to Morocco last spring and the foods were so amazingly good.. I wanted to get a tangine since they are so cheap there but it didn’t fit my luggage. How much would you say it costs to get one here?
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Check online store or Amazone 🙂 I got both of my from shops here in Sweden. 🙂
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Love tagine, love fish, love the spices… now if only I could get my hands on some herring!
Is it more like trout, or sardines, or mackerel? My sources are confusing.
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Then this dish is for you 🙂 Herring is like Sardines, just a bit bigger. But Im prettys sure all kind of fish like Mackerel would tast lovely 🙂
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I spend my summer in Morocco and I tried the fish Tagine at Agadir (so delicious)…
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What a fantastic summer you must have had 🙂 Yes the Moroccon kitchen is the best in the world. I totally agree with Gordon Ramsey and Jamie Oliver on that 🙂
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