Coastal Souss · Fish Tagine
Tagine de Poisson (Souss-Style Fish Tagine)
Photo: Mylalond / Wikimedia Commons · CC BY-SA 4.0
Agadir is home to one of Morocco's largest fishing ports, which is exactly why coastal Souss cooking centers its tagines on fish rather than the lamb and chicken used almost everywhere else in the country.
White fish is layered in a clay tagine with tomatoes, peppers, olives, and preserved lemon, then simmered slowly with a chermoula marinade of garlic, cumin, paprika, and cilantro until the sauce reduces around the fish. It's a coastal counterpart to the meat tagines found across the rest of Morocco.
Why it's made this way: Agadir's enormous sardine and whitefish catch gave the Souss coast a completely different tagine tradition from the lamb- and chicken-centric versions found in inland cities like Fez and Marrakech.
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