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Moroccan Fish Tagine

Sweet & Savory Conger asighagh Fish Tagine

5 from 1 vote
This dish is considered one of the dishes associated with the coastal culinary traditions of the city of Essaouira, where it is traditionally prepared with conger eel along with onions and raisins. The onions are cooked slowly until tender and concentrated in flavor, while the raisins impart a balanced natural sweetness. This sweet taste harmonizes with the salty and aromatic flavor of the fish, supported by the spices of saffron, ginger, and turmeric, with a touch of cinnamon and sugar or honey; a distinctive combination that reflects the authenticity of this type of Moroccan tagine.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

💠ingredients (Moroccan Fish Tagine )
  • 1 kg conger eel fish
  • 3 large onions, sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 2 tbsp finely chopped coriander and parsley
  • 8 tbsp olive oil
  • 2 cloves garlic
  • ½ g saffron
  • 250 g yellow raisins
  • 2 tbsp white honey or sugar
  • 1 tsp Mrouzia spices (if available and to taste)

Method
 

💠1. Soaking the Raisins: (Moroccan Fish Tagine )
  1. Place the raisins in a bowl, pour hot water over them, and leave them to soak for about half an hour until it is time to use them in the tagine.
💠2. How to Choose and Marinate the Conger Eel: (Moroccan Fish Tagine )
  1. The Right Cut: Ask the fishmonger to cut the middle section (the trunk of the fish) into rounds about 6 centimeters thick so that they maintain their shape during cooking.
    Cutting the middle to upper part of the conger eel fish into approximately 6 cm thick pieces
  2. The Skin: You can ask to have the skin removed if you prefer not to have it, but it is usually recommended to use the fish with its skin because it contains a good amount of natural collagen.
  3. The Marinade: In a bowl, mix half a spoonful of salt, turmeric, ginger, cinnamon, garlic, and saffron, along with olive oil, chopped coriander, and parsley.
  4. Marinating: Season the fish pieces well with the mixture, and leave them to absorb the spice flavors for about two hours or until it is time to place them in the tagine.
    Conger eel fish pieces with marinade in a Moroccan plate
💠3. Preparing the Onions TFAYA : (Moroccan Fish Tagine )
  1. Softening the Onions: Cut the white onions into very thin half-rings and place them in the tagine with 4 tablespoons of cooking oil.
  2. Cover the tagine and let the onions wilt and cook slightly for about 15 minutes, stirring occasionally.
  3. Now, add half a teaspoon of turmeric, ginger, cinnamon, salt, and black pepper, and leave the onion to complete its cooking until it withers completely and its color changes to a slightly dark golden degree (about 15 minutes more or more)
    Red earthenware tajine containing golden-brown onions with oil
  4. Continue stirring occasionally to ensure the spices do not burn (keeping in mind that the onions release their natural juices
  5. Assembling the Tagine: Remove a small amount of onions into a side plate to place them over the fish later.
    A hand scooping softened onions with a spoon from a clay tagine onto a white plate on a gas stove.
  6. Arrange the seasoned fish pieces over the onions in the tagine, then return the onions you removed earlier to cover the fish.
  7. The Additions: Place the soaked raisins over the onions in the center, and add a spoonful of good quality honey (flower honey is best) or regular sugar, along with a pinch of cinnamon and a cinnamon stick.
    Conger eel fish with marinade, onions, raisins, and a cinnamon stick in a Moroccan tajine over the fire
  8. Final Cooking Stage: Cover the tagine and let it cook slowly for another 30 minutes . You will notice that the fish has released its natural water, so do not add any water at all.
  9. (Moroccan Fish Tagine )
  10. Baste the raisins and fish with the sauce from time to time so they absorb the flavor well
    A female hand basting the fish with the sauce
  11. The Final Touch (Caramelization): After the fish is cooked, if you notice that there is too much broth, raise the heat slightly and let it evaporate a bit until you get a reduced, thick broth with a deliciously concentrated flavor.
    Conger eel fish with onions and raisins boiling over the fire in the tajine
  12. Caution: Be sure to monitor the tagine and watch out so it does not burn from the inside without you noticing. You can gently lift a piece of fish with a spoon to check if it has stuck.

Notes

  • If you are not a fan of extra sweetness in savory dishes, you can completely dispense with adding sugar or honey.
  • Diabetics can also dispense with honey or sugar, relying solely on the natural sweetness found in caramelized onions and raisins.
Moroccan Fish Tagine with Caramelized Onions and Raisins - asighagh fish
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