Tajine de Poisson

What we know so far

The Moroccan fish tagine is a coastal dish of firm fish marinated in chermoula and cooked slowly on a bed of onion, carrot, potato and tomato, with strips of pepper, lemon slices, olives and a wedge of preserved lemon on top. It simmers in the clay tagine until the vegetables are soft and the juices have thickened into a red, herby sauce. On the Atlantic coast it is made with sea bream, sea bass, meagre or whole sardines; the same layering, baked in a clay dish and called tagra, is the Tangier and Tetouan version.

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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