Saffiote Fish Tagine

A Moroccan Coastal Classic, Learned with the Dadas

Some recipes carry the memory of a place. Saffiote Fish Tagine is one of those dishes. It is bright with citrus, layered with warm spices, and infused with the unmistakable smokiness of fire-grilled peppers.

I learned this dish in Morocco, where the Dadas cook with intuition, generosity, and centuries of culinary tradition woven through every movement of their hands. Moroccan cuisine has been shaped by Berber, Arab, and Jewish heritage. It is a celebration of color, spice, and hospitality. Meals are meant to be shared and every ingredient is added to the tagine with purpose.

This Saffiote Fish Tagine blends land and sea: tender white fish marinated in chermoula, softened peppers charred over open flame, ginger for brightness, and fresh herbs for lift. It’s simple, rustic, and deeply comforting. The kind of dish that feels right at home on a Shabbat table or during a warm family gathering.

Saffiote Fish Tagine

Preparation: 45 minutes
Serves: 4
Cooking utensils: Medium tagine, grill/brazier

Ingredients

300 g tilapia
300 g pandora (or any firm white fish)
200 g green peppers
200 g red peppers
250 g yellow peppers
3 garlic cloves
2 limes
½ cup olive oil
1 tsp cumin
1 tsp paprika
1 tsp tomato paste
20 g fresh ginger (1 small branch)
1 bunch parsley
1 bunch cilantro
Pinch of salt

Preparation

Clean the fish.
Cut the fish into large pieces so they stay tender during cooking.
Prepare the Charmoula.
In a bowl combine the olive oil, chopped cilantro, chopped parsley, cumin, paprika, grated ginger, pressed garlic, lemon juice, tomato paste, salt, and a splash of water.
Mix until it becomes a fragrant, loose marinade.
Coat the fish.
Pour the charmoula into a shallow dish and add the fish. Mix gently to coat each piece.
Grill the peppers.
Place whole peppers directly over the flame for about 15 minutes, turning until charred.
Peel off the skin, then slice into warm, soft strips.
Assemble the tagine.
Lay the marinated fish at the base of the tagine.
Arrange the pepper strips on top.
Add a few thin slices of lime for aroma.
Cook over fire.
Place the tagine on the grill or brazier for about 10 minutes until the fish is tender and the sauce is bubbling.
Serve hot, with bread to scoop up every drop of charmoula.

Tips from the Dada

To peel peppers easily, place them in a plastic bag right after grilling. The trapped steam loosens the skin.
For a milder smoky flavor and brighter pepper color, briefly cool them in cold water, but be sure to pat dry before slicing.

Here is a visual Mise en Place for the recipe

Enjoy a visual walkthrough of the recipe.

Char the peppers over a flame or broil in an oven until skin is blackened.

Submerge into cold water and gently peel off the blackened skin.

Remove the head and seeds and slice into strips.

Mix all of the spices, grated ginger, garlic, olive oil, and lime juice into a bowl and gently mix together. Let the marinade sit for at least 30 minutes before adding the fish and peppers.

Add the sliced grilled peppers with the fish into the marinade and let sit for another 30 minutes before cooking in the tagine.

Place the celery leaves and stems on the bottom of the tagine and then place the marinated fish on top of the celery to prevent the fish from sticking and burning on the bottom of the tagine.

Add the rest of the marinade peppers and then a fresh sliced lemon and green pitted olives on top. Pour a little bit of fresh olive oil before cooking.