Recipe: Morrocan Fish Tagine

la sultana marrakesh morocco fish tagine cookery class

Whilst in Marrakesh, we booked ourselves into a cookery class at La Sultana Hotel.

Here is a note of one of the  recipes we learned to cook.

la sultana marrakesh morocco fish tagine cookery class

Receipe: Morrocan Fish Tagine

Glasgow Foodie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main
Cuisine Moroccan
Servings 4 people


  • 600 g Fish - we used John Dory
  • 200 g Green Peppers
  • 200 g Red Peppers
  • 3 cloves Garlic
  • 2 limes
  • 1/2 cup Olive Oil
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Ras el hanout
  • 1 tsp ground Ginger
  • 1 tsp White Pepper
  • 1 bunch Parsley - finely chopped
  • 1 Bunch Coriander - finely chopped
  • pinch of salt


  • Cut the fish into large chunks
  • In a bowl add olive oil, chopped herbs, cumin, paprika, ras el hanout, ginger, white pepper, lime juice, garlic, salt and water.
  • Add fish to this mixture and place into fridge to marinade
  • Grill peppers for around 15 minutes. Peel and cut into strips.
  • Add a tablespoon of marinade sauce to the tagine.
  • Place pepper strips on top of marinade.
  • Add fish to tagine. Place some more pepper strips on top for decoration.
  • Place tagine on top of hob and cook for 10 minutes.





I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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