Classic Moroccan Sardine Tagine with Potatoes and Olives

Introduction

Indulge in the vibrant flavors of Morocco with this tantalizing Classic Moroccan Sardine Tagine with Potatoes and Olives. This authentic dish combines tender sardines, earthy potatoes, and savory olives into a harmonious stew that captures the essence of Moroccan cuisine. Prepare to embark on a culinary journey that will delight your taste buds and transport you to the bustling souks of Marrakech.

Ingredients

For the Sardines:

• 1 pound fresh sardines, cleaned and gutted
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil

For the Tagine:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 cups chicken broth or vegetable broth
• 1 pound potatoes, cut into 1-inch pieces
• 1 cup green olives, pitted and halved
• 1/2 cup chopped fresh cilantro

Steps

1. Prepare the Sardines: Combine the ground cumin, coriander, turmeric, cayenne pepper, and olive oil in a bowl. Rub the mixture all over the sardines and set aside for 30 minutes to marinate.
2. Sauté the Onion and Garlic: In a large tagine or Dutch oven over medium heat, warm the olive oil. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and sauté for an additional minute.
3. Add the Spices: Sprinkle the ground ginger, cinnamon, and cloves over the onion mixture and cook for 30 seconds, stirring constantly.
4. Pour in the Broth: Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
5. Add the Potatoes and Olives: Stir in the potatoes and olives and cook for 10 minutes, or until the potatoes are almost tender.
6. Nestle in the Sardines: Carefully nestle the marinated sardines into the tagine. Cover and simmer for 10-15 minutes, or until the sardines are cooked through and flaky.
7. Garnish and Serve: Sprinkle chopped fresh cilantro over the tagine and serve immediately, accompanied by crusty bread for dipping.

Tips

• For a richer flavor, use canned sardines packed in olive oil.
• If you don't have a tagine, you can use a large Dutch oven or a heavy-bottomed pot.
• This dish can be made ahead of time and reheated when ready to serve.
• Serve the tagine with additional olives, preserved lemons, or harissa for garnish.

FAQ

Q: What kind of potatoes are best for this tagine?
A: Waxy potatoes, such as fingerling potatoes or Yukon Gold potatoes, hold their shape well and don't become mushy.

Q: Can I use other types of fish instead of sardines?
A: Yes, you can use any firm-fleshed fish, such as mackerel, anchovies, or tuna.

Q: How do I store the leftover tagine?
A: Store the leftover tagine in an airtight container in the refrigerator for up to 3 days.