Already Planning Ahead.

It seems as if we just got back from Morocco and we are already dreaming of our next adventure there, though this time we will combine it with a return to Andalucia. Having recently visited the two, we understood the connections between the two regions — in food (somewhat) and in history, art and architecture (a lot). How wonderful it will be to see them consecutively to bring it all together in our minds and hearts.

One dish I didn’t have while there was the Tagine Bil Hoot — a fish tagine. My fish of preference? Black cod (sablefish) which I get from my friends at White Cane Salmon at the Heirloom Farmers Market. It is tender and sweet — like a scallop in fish form. This dish often includes potatoes but I prefer it without. It is, as we found in other tagines, flavored with a fantastic mixture of herbs and spices, but what makes it shine is the use of preserved lemons. (You can get my recipe HERE.) This particular tagine uses both the rind and the flesh of the lemons, which is very unusual. I got that tip from a Kitty Morse cookbook. All you need to complete this dish is a basket of khobz (recipe HERE) — the Moroccan bread that traditionally accompanies dinner.

~ David

Adapted from a recipe by Kitty Morse.

35 Comments

  1. Mimi Rippee

    March 30, 2024 at 5:52 am

    Ohhh that looks beautiful! I’m dreaming of getting back to Turkey! It’s become my favorite cuisine, although I certainly still lust after many others. I never saw your lamb post. Did you make it a post? The lamb looked perfect. Happy Easter!

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 7:24 am

      Thanks, Mimi. Isn’t it fun to dream of travel? And I love that we are both so passionate about food when we travel (no big surprise there). I posted that lamb recipe ages ago. I’ll send you a link in FB Messenger.

      Reply
  2. Catherine L Hackert

    March 30, 2024 at 6:29 am

    Sounds good. But, could I sub in chicken fillets for fish? Would I need to change anything? I finally got a real tagine. This recipe doesn’t sound like it is used. How could you make this in a real tagine?

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 7:29 am

      Cathy — if you want to make a chicken tagine, there is a really good recipe on my blog: Chicken Tagine with Green Olives and Preserved Lemons. Lost is similar flavors.

      I can’t cook in my tagine for two reasons: 1) it is a decorative tagine for serving only — the glazes cannot be heated in the oven for health safety reasons, and 2) I have a magnetic induction stove, so no ceramics. All my tagine recipes can be made in a tagine (meant for cooking) but you would need to alter the recipes. There is generally no browning of meats — just braising in the tagine.

      Reply
  3. Mad Dog

    March 30, 2024 at 7:27 am

    That looks delicious – I love preserved lemons!

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 7:30 am

      Me, too, Mad Dog — I made three large jars of them this year! They are already going fast!

      Reply
  4. Barb

    March 30, 2024 at 7:33 am

    Looks and sounds delicious except for the cilantro and coriander, which unfortunately taste like soap to me. I will use more flat leave parsley and some tarragon instead of the coriander. Happy Easter to you and Mark!

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 7:41 am

      Thanks, Barb — more parsley is a great idea. If you like mint, it might be more Moroccan than tarragon, but tarragon sounds good! Happy Easter to you, too!

      Reply
  5. Jill W Becker

    March 30, 2024 at 9:04 am

    Looks absolutely delicious.

    Reply
  6. angiesrecipes

    March 30, 2024 at 11:40 am

    Looks so flavourful and moreish! And I totally love black cod!

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 4:11 pm

      Isn’t black cod the best? I’m so glad I can finally get it here in town.

      Reply
  7. Carolyn Niethammer

    March 30, 2024 at 2:07 pm

    Simple ingredients but elevated by combining the flavors. Yum!

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 4:12 pm

      Thanks, Carolyn — the flavor profile on this dish is so wonderful.

      Reply
  8. sherry

    March 30, 2024 at 3:10 pm

    lots of wonderful flavours here David. I love a dish with lots of herbs and spices. Happy Easter to you.

    Reply
    • Cocoa & Lavender

      March 30, 2024 at 4:13 pm

      Thanks, Sherry! And a happy Easter to you and Mr. P, as well. I imagine you are already in the throes of celebration.

      Reply
  9. Susan Manfull

    March 30, 2024 at 5:42 pm

    As always, you have described a wonderful meal….This dish sounds delicious and is a work of art as well!

    Reply
  10. Frank | Memorie di Angelina

    March 31, 2024 at 6:01 am

    It’s going to be a fascinating trip, David, I’m sure!

    In the meanwhile I’ve book marked this for future reference. I’ve been trying to branch out and cook a new dish, preferably non-Italian each week. This is definitely on the list!

    And finally, Happy Easter to you and yours!

    Reply
    • Cocoa & Lavender

      April 1, 2024 at 10:54 am

      Happy Easter, Frank.

      Yes. I think it’s fun getting away from one’s usual culinary, routines. And I really think you and those in your household would love Moroccan cuisine!

      Reply
  11. Karen (Back Road Journal)

    March 31, 2024 at 7:37 am

    I love Moroccan food and I love preserved lemons so this sounds like a winner of a dish to me.

    Reply
    • Cocoa & Lavender

      April 1, 2024 at 10:54 am

      Thanks, Karen — I’m going through preserved lemons so quickly these days! I need to make more.

      Reply
  12. Ronit

    March 31, 2024 at 9:00 am

    Great flavors in this dish. Love preserved lemons and olives! 🙂

    Reply
  13. Jeff the Chef

    April 1, 2024 at 9:10 am

    A fish that’s like a scallop! I’m in! One of these days, I’ve GOT to make preserved lemons!

    Reply
    • Cocoa & Lavender

      April 1, 2024 at 10:56 am

      You do need to make them, Jeff. They are super easy to make — just get organic lemons and go to town! They are so good in all variety of recipe — not just Moroccan. And the black cod? Ridiculously good.

      Reply
  14. Raymund

    April 4, 2024 at 2:30 pm

    David this sounds absolutely divine. I can imagine the delicate sweetness of the black cod perfectly complementing the tangy and aromatic flavors of the preserved lemons. Yum

    Reply
    • Cocoa & Lavender

      April 4, 2024 at 5:01 pm

      It is a beautiful combination, Raymund. I hope you get to try it!

      Reply
  15. Ben | Havocinthekitchen

    April 4, 2024 at 4:23 pm

    Very nice. I’ve actually never had a a fish tagine, but I’m already loving it. Excellent flavour profile – especially loving the use of spices.

    Reply
    • Cocoa & Lavender

      April 4, 2024 at 5:02 pm

      Here’s your chance! This fish tagine is out of the this world, and I know you’ll love it, Ben!

      Reply
  16. Pauline McNee

    April 6, 2024 at 5:20 pm

    I love tagines, and your posts always bring back memories of our visits to Turkey, Spain, Grenada etc. I remember the Turkish breads as being delicious. I’ve never eaten or made a fish tagine, but preserved lemon with fish is of course a match made in Heaven. I also love that the fish doesn’t take very long to cook unlike some of the meats used in a tagine dish. This is definitely on my list to make, thanks David.

    Reply
    • Cocoa & Lavender

      April 7, 2024 at 6:19 am

      The quick cooking does make this a great recipe, and I love fish. Glad this brought back such wonderful memories, Pauline.

      Reply
  17. Valentina

    April 7, 2024 at 11:30 am

    This looks SO amazing David. And oh how I would love to be in front of that tagine pile! 😀 ~Valentina

    Reply
  18. 2pots2cook

    April 18, 2024 at 5:50 am

    This dish is made in heaven! Fish, preserved lemons and all the spices….. printing to make! Thank you so much for this one!

    Reply
    • Cocoa & Lavender

      April 18, 2024 at 8:22 am

      This has become our favorite tagine, which I didn’t think was possible. Thanks for making it, Davorka!

      Reply

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