Coastal Tagine · Mixed Seafood
Tagine de Fruits de Mer (Seafood Tagine)
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Just up the coast in Safi, part of the same region as Essaouira, organizers once built a tagine-of-sardines large enough to be billed as the world's biggest — a scaled-up stunt version of the everyday dish.
Shrimp, calamari, mussels, and white fish are layered in a conical clay tagine with tomatoes, peppers, olives, and preserved lemon, then simmered slowly until the sauce thickens. It's the Atlantic coast's answer to Morocco's usual lamb and chicken tagines.
Why it's made this way: Essaouira and the neighboring Safi region built their tagine tradition around the sea rather than livestock, giving the dish a briny, herb-forward character that sets it apart from tagines found inland.
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