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Fish tagra with vegetables and bread

Fish tagra is a Moroccan tajine made with cod, potatoes and tomatoes, simmered in a chermoula of cilantro and cumin. It serves 4, takes 55 minutes, stays easy to make, and costs about €3.80 per person. The key to getting it right is letting the fish marinate long enough to soak up the chermoula before it cooks.

Tonight we're headed to Tetouan, with tagra, a fish tajine in chermoula with potatoes and tomatoes, meant for scooping up with bread.

Fish tagra with vegetables and bread
Total time
55 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Tagra gets its whole character from chermoula, a blend of cilantro, parsley, garlic and spices that flavors both the fish and the vegetables. Potatoes and tomatoes cook slowly in that fragrant liquid, green bell pepper adds a touch of freshness, and the cod flakes into tender pieces once it's laid on top. The country bread isn't just a side, it's what mops up every last bit of sauce.

This is a dish to set in the middle of the table on an evening when you have a little time, whether it's a weeknight that needs a lift or a relaxed dinner with guests. Everyone digs in with their own piece of bread, which makes it a dish for sharing rather than plating up individually. Mon Chou suggests cod here, though hake works just as well.

The ingredients

4 people

Fish counter

  • Cod or hake fillets 700 g

Fruits and vegetables

  • Potatoes 600 g
  • Tomatoes 4
  • Green bell pepper 1
  • Garlic 4 cloves
  • Cilantro 1 sprigs
  • Flat leaf parsley 6 sprigs
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Ground cuminoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Fish, Gluten

The step by step recipe

  1. Blend the cilantro, parsley, garlic, cumin, paprika, chili, lemon juice and half the olive oil to make the chermoula.

    Add a little water if the mixture is too thick, it should be smooth and pourable.

  2. Coat the fish with half the chermoula and let it marinate in the fridge. 20 min

    Turn the pieces halfway through so they marinate evenly.

  3. Spread the sliced potatoes, pepper strips and sliced tomatoes in the bottom of a tajine dish, cover with the rest of the chermoula and add half a glass of water.

    Season the vegetables with salt separately, the chermoula alone isn't salty enough.

  4. Cover and cook over low heat until the potatoes are nearly tender. 25 min

    Test them with the tip of a knife, they should still offer a little resistance.

  5. Lay the fish on top of the vegetables, cover and cook, then serve with the bread. 10 min

    Use the bread as a scoop, dip it straight into the sauce.

Our tips to get it right

  • Slice the potatoes thin and even, about half a centimeter, so they finish cooking at the same time as the tomatoes instead of staying firm.
  • Use a wide, shallow pan rather than a tall pot, the heat spreads more evenly and the fish cooks evenly once it sits on top of the vegetables.
  • Taste the sauce and adjust the salt before adding the fish, since it gets trickier to season once the cod is sitting on top without breaking the pieces apart.

The variations

  • Swap the cod for hake, monkfish or sea bream fillets, adjusting the cooking time slightly depending on how thick the pieces are.
  • For a vegetarian version, replace the fish with cooked chickpeas added at the same time as the vegetables, they soak up the chermoula well.
  • To save time, make the chermoula the night before and let the fish marinate overnight in the fridge, so all that's left the next evening is to cook.

What to serve it with

  • Extra country bread for scooping
  • Mint tea
  • Fresh tomato and cucumber salad

Storage

Tagra keeps for 2 days in the fridge in a sealed container. Reheat it gently over low heat or in a skillet with a splash of water so the fish doesn't dry out. It doesn't freeze well, since the cod and potatoes lose their texture once thawed.

Questions about this dish

Can you make fish tagra ahead of time?

You can make the chermoula and let the fish marinate for several hours, even overnight in the fridge. It's best to cook the dish itself just before serving so the fish stays tender.

What fish works if I don't have cod?

Hake, monkfish or sea bream fillets all work well in place of cod. Pick a firm fleshed fish that holds together during cooking without falling apart.

Can you make this without a tagine dish?

Yes, a wide skillet with a lid or a shallow Dutch oven works just as well. The key is spreading the vegetables in a single layer so they cook evenly.

How do you make fish tagra kid friendly?

Cut back on the chili in the chermoula, or leave out the pinch of chili powder entirely, for a milder version. Kids often enjoy dipping their bread into the tomato sauce.

How long does it take to make a fish tagra with vegetables and bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish tagra with vegetables and bread?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish tagra with vegetables and bread cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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