When in Tangier…
… cook like a Tangerine. (That is old etymology; residents of Tangier are now called Tanjawi or Tangierian.) One of the meals I created when I was in Tangier was a tagine using the most local of ingredients: swordfish fresh from the sea, chermoula from the spice market, oranges, and black oil-cured olives (see notes).
Lisa and Charlie have a huge tagine (the term tagine is used both for the ceramic pot and the dish cooked in it). Theirs is simple and unadorned terracotta, and it is just beautiful. If you purchase a terracotta tagine, it is very important to season it before use, lest it crack when baking at high temperatures. There is a lot of information online detailing how to season a tagine. Cast iron tagines do not require seasoning.
When using a terracotta tagine, you can begin the cooking process stovetop if you have a gas stove. I have magnetic induction so I do the whole thing in the oven, bringing the tagine slowly to oven temperature — including a few basic ingredients — starting in a cold oven. I use my decorated tagine only for serving, as I’m not sure of the glaze ingredients. Often, I just use a simple roasting pan — ceramic, glass, or stainless steel. And, sometimes, I cook a tagine stovetop in a large, covered skillet. It all depends on the recipe and what you have on hand.
I have made this Tagine of Swordfish, Oranges, and Black Olives twice since returning from Morocco — once in a glass pan and the other in our plain terracotta tagine. It works beautifully both ways, and is wonderful served with fresh Khobz (Moroccan tagine bread).
~ David
There is still much need in the High Atlas Mountains following the devastating earthquake earlier this month. If you are going to Marrakech, fill a suitcase with warm blankets to keep families warm, and soft toys for the children (there are many drop off sites in the city); you will then have an empty suitcase to bring home beautiful souvenirs. Or make a donation to any number of nonprofit organizations who are helping on the ground. Here are a few organizations that are helping: Global Diversity Foundation, World Central Kitchen, CARE International, High Atlas Foundation, International Medical Corps.
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Pauline McNee
September 23, 2023 at 4:25 amThis dish looks so delicious David with fresh local ingredients. I love my tagine, and you’ve reminded me to use it again. I’ve been known to soak it in the bath so it doesn’t crack, when I haven’t used it for a while. Lovely Valencia oranges will be in season soon, so I’ll make this with some of our local fish. Thanks for sharing this one.
Cocoa & Lavender
September 25, 2023 at 8:12 amPauline — Valencia oranges are perfect for this dish! I had never thought about a resoaking for my tagine — great advice. It’s so nice when you have wonderful fresh ingredients for a dish — it makes such a difference!
Susan Manfull
September 23, 2023 at 6:11 amI remember it well…the inviting scents are wafting off the screen. This is excellent and easy!
Cocoa & Lavender
September 25, 2023 at 8:21 amIt was so fun making it for us all in Tangier. And I’m glad you have made it since!
Mad Dog
September 23, 2023 at 6:47 amAnother fabuous dish and a beautiful looking tagine!
I have been very tempted to buy a tagine on a few occasions, but I’ve got a lot of terracotta pots and cazuelas, not to mention French cast iron with lids. Terracotta is my favourite for cooking.
You can cook with properly seasoned terracotta on gas hobs, barbecues, open fires and even old school electric. I’ve even seen Moroccans on food stalls keeping their tagines warm on top of electrice griddles. You can buy steel plates to sit over an induction ring, in order to use non ferrous pots and pans.
Cocoa & Lavender
September 25, 2023 at 8:23 amThanks for that advice, Mad Dog! We actually have a gas burner on our grill we can use, too — I had forgotten that! But the steel plate is a great idea .
The nice thing about tagines is a variety of pots and pans that can be used,
Mimi Rippee
September 23, 2023 at 8:27 amThis is wonderful! I thought most everything cooked in a tagine were stews. Live and learn! I have salmon, and oil-cured olives… just need a few extra items.
Cocoa & Lavender
September 25, 2023 at 8:23 amI need to try this with salmon, Mimi — I bet it’s delicious.
Karen (Back Road Journal)
September 23, 2023 at 9:44 amOlives and oranges go so well together and must be wonderful with the swordfish.
Cocoa & Lavender
September 25, 2023 at 8:24 amIt’s a great combination, Karen — thanks!
angiesrecipes
September 23, 2023 at 10:30 amI need to get myself a terracotta tagine. This looks so beautiful and the swordfish simply droolworthy, David.
Cocoa & Lavender
September 25, 2023 at 8:25 amThanks, Angie! We love our tagine — and also the decorative one we bought for serving.
Colette
September 23, 2023 at 10:44 amD, this looks divine!
I must try it tonight! xo
Cocoa & Lavender
September 25, 2023 at 8:25 amWhat I love about it, Colette, is how easy it is!
Ronit Penso
September 23, 2023 at 3:07 pmThis dish must be so delicious and aromatic. I adore the combination of oranges and oil cured black olives, and often use it in salads. I’m definitely going to make this soon! 🙂
Cocoa & Lavender
September 25, 2023 at 8:26 amWe use the oranges and olives as a salad, too — such striking flavors. They work so well with the spices and the fish!
Eha
September 23, 2023 at 5:41 pmWhat a hugely enticing recipe photographed so enticingly ! altho’ am basically still only cooking for myself have to try this soonest as swordfish for us is a cooler season fish . . . have a few tagines – simpler on stove methodology may be better at the moment. Thank you so much for mentioning some of the ways one can help the devastated in Morocco – those in the mountains are still having such a hard time. I belong t6o UNICEF – another option as is MSF. Thank God all my friends are alright !
Cocoa & Lavender
September 25, 2023 at 8:28 amI’m heartbroken about the situation in Morocco. I hope this was able to get some support!
I have made this for two, and it could easily be shifted to one! And thanks for sharing with your list!
Velva
September 23, 2023 at 5:41 pmDavid, this is a gorgeous dish and reflective of Moroccan culture and cuisine. Travel is inspiring and there’s no better way to understand a culture than to experience its food.
The earthquake in Morocco is devastating. Life is fragile. Everyday we are reminded.
Velva
Cocoa & Lavender
September 25, 2023 at 8:30 amLife is truly fragile, Velva — earthquakes and floods and fires and hurricane and tornadoes… I’m grateful for all I have!
I knew I would love going back to Morocco, but I didn’t realize how much of an effect it would have on me. I keep cooking Moroccan cuisine every week!
sherry
September 23, 2023 at 7:57 pmI have a beautiful ceramic Turkish bowl but i can’t use it for food sadly, as the paint is made with lead. I love a fishy dish and this combo with oranges and black olives sounds delightful David.
Cocoa & Lavender
September 25, 2023 at 8:31 amSherry — I hope some day these beautiful ceramics we find are made without lead in the glazes. But I still love them! Glad you like the recipe!
Raymund
September 27, 2023 at 4:26 pmYour culinary adventure in Tangier sounds like an incredible experience, and your recipe today is a delightful way to bring a taste of Tangier to your home kitchen.
Cocoa & Lavender
September 27, 2023 at 4:49 pmWe keep dreaming of our time in Morocco — it seems to have affected us deeply. And that means lots of Moroccan food at home now. I’m glad you like the recipe!
Jeff the Chef
October 1, 2023 at 6:19 amI’ve always been curious about tagines (the pot). If dishes like this come out of them, I need to get me one.
Valentina
October 2, 2023 at 8:56 pmI will have to mix a batch of the Chermoula — what a delicious combination of spices. This dish is so interesting and pretty. And I appreciate the handful of Tagine cooking tips – preheating the Tagine before cooking in it, for example. Love this recipe! 🙂 ~Valentina
Cocoa & Lavender
October 3, 2023 at 9:10 amI know a couple of people who didn’t either season or heat their tagine slowly, and they suffered cracks and, once, a big mess on their stovetop. The chermoula is a great spice mix — very useful in so many dishes, just Moroccan.
2pots2cook
October 4, 2023 at 6:10 amThis dish looks incredibly tasty! I prepare meals in cast iron tagine and find it easier to handle. Maybe it’s just a matter of habit…..
Cocoa & Lavender
October 4, 2023 at 8:47 amI wish I had a cast iron tagine — as my cooktop is magnetic induction, it would work so well!
Christina Conte
November 19, 2023 at 4:22 pmThanks for linking to the donation sites for the earthquake. I know first hand how terrifying earthquakes are (I was 5 months pregnant during the 94 quake).
This tagine is wonderful, and it looks beautiful, too! Not something you can say about most tagines. Thanks for sharing David!