Learn how to make an authentic Moroccan fish tagine in just 2:30 — clear, professional, and chef-approved. This video features step-by-step technique, chef trust cues (ingredient sourcing, timing, and plating tips), beautiful female narration, English subtitles, written recipe cards, photos, and a full French translation. Perfect for home cooks seeking real Moroccan flavors: preserved lemon, ras el hanout, fresh fish, and slow-simmered sauce. Follow precise spice measurements, quick prep hacks, and plating suggestions to impress family and guests. Ideal for quick weeknight dinners or special occasions — fast, reliable, and delicious. If you enjoyed this recipe, please like and share! #MoroccanTagine #FishTagine #MoroccanCuisine #RecipeVideo
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00:00:00 Moroccan Fish Tagine: The Only Recipe You’ll Ever Need
[Music] Today I’m making a professional foolproof Moroccan fish tene you can trust. You’ll see clear English subtitles oncreen ingredient amounts plus a French translation for every step. First mison plus for four servings 6800 g firm white fish fillets skin off pin bones out. Cod, halibet, sea base. Two potatoes thinly sliced. Two tomatoes sliced. One bell pepper cut into strips. One small onion sliced. A handful of green olives. One preserved lemon pulp removed. Rind in thin wedges. Shimula marinade. Four tsp extra-virgin olive oil. Juice of one lemon. Three garlic cloves grated. 1 tsp ground cumin. 1 tsp sweet paprika. 1 2 tsp ground coriander. 140 tsp turmeric, one chority tsp chili flakes, 1 2 tsp salt, black pepper, two tbsp chopped parsley, two tbasp chopped cilantro. Optional, a pinch of saffron threads bloomed in two tap warm water. Whisk cherula until glossy. Taste bright, salty, a little heat. Pat the fish dry. Season lightly with salt. Then coat in half the chermula. Cover and refrigerate 20 30 minutes. Keep it cold. That’s chef discipline. Tajine or heavy skillet with tight lid on medium low heat. Film the base with one tbsp olive oil. Layer onion. Then potatoes and tomatoes with a pinch of salt. Drizzle a spoon of chimula so the veg seasons from the start. Add bell pepper. Add olives. Add preserved lemon wedges. Nestle the marinated fish on top. Spoon the remaining charmula over. If using saffron water, pour it around, not directly on the fish. Add 2 to 4 tbsp water to create gentle steam. This is a moist braze, not a boil. Lid on. Simmer low, 18 25 minutes, until the potatoes are tender and the fish just flakes. [Music] I check dness at the thickest point 63 degrader or 145 degramov. If it bubbles hard, lower the heat. You want calm steam to keep the fish silky. No tajine oven option. Assemble in a covered casserole and bake at 190 ga 375° for about 25 minutes. Rest 5 minutes off heat to let flavors settle. Finish with fresh parsley and cilantro, a thread of good olive oil, and a squeeze of lemon if needed. Taste the sauce. Adjust salt. Serve straight from the vessel with warm cobs or crusty bread to scoop the sauce. Couscous on the side is perfect. Chef tips. Buy fish that smells like the sea, not fishy. Translucent flesh, springy to the touch. Keep raw fish and vegetables on separate boards. For deeper color, bloom paprika, bloom cumin in warm oil before layering. That’s a classic Moroccan fish tajine. Clean, aromatic, and weekn night doable. Subtitles in English are on screen. You’ll find a full written recipe with French translation in the description.
Dining and Cooking