Chermoula Cod Tagine
I fell in love with the flavors in Moroccan Cuisine during the CoVid-19 shutdown. The different spice blends whilst cant be used at any time of the year, gave a comfort food vibe it the dishes it seasoned, even when the dishes were “lighter” fare made fish. Chermoula is typically a relish or marinade made with olive oil, lemon juice, garlic, cilantro, and other spices, which accompanies fish, beef, tagines, and more. I have made typical Chermoula tagines in the past but my mother, who lives with us, isn’t a huge cilantro fan, but she did enjoy the spice blends that went along with it. After some further research, I read that some ras el hangout spice blends are known as “Chermoula Spice Blends”. It is a bit different than some other ras el hangouts and it was definitely a combination that we enjoyed. So when I wanted to make a Cod Tagine, I decided to use the spice blend by itself without the rest of the relish and it was ‘Mom approved”.
Tagine or Tajine is a stew-like dish that is traditionally cooked in an earthenware pot of the same name. I do not own a Tagine, yet (hint-hint Rob), so I use a dutch oven instead. It may not be overly authentic but it embodies the flavors of Moroccan cuisine. Tagine dishes usually are sweet and savory and the addition of dates or apricots provides the sweetness. In this dish, I chose to use butternut squash to provide a sweet balance to the savory dish. Unfortunately, winter squashes don’t always hold up to well in soups and stews so I chose to cook them separately, along with the potatoes which also brought great flavor to the dish through the Maillard reaction (the browning) that occurs during roasting.
The potatoes, which can hold up, does get added to the stew whilst cooking toward the end, but the squash ultimately gets served on the side or on top and get gently folded into the tagine by the diner. I also serve this dish with Mediterranean couscous on the side. Although it would pair well with ancient grains such as pearled farro or quinoa. Lastly, topping it off with a nice dollop of Greek yogurt elevates the dish to new heights. We all tried and loved the dish sans yogurt as I had forgotten to grab it from the refrigerator, but I quickly remembered and all agreed that the next bite was even better.
So whether you want to call this a Chermoula or Moroccan Spiced Tagine or stew, you’re sure to experience the comfort food of Northern Africa.
Recipe Card
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Chermoula Cod Tagine
Ingredients
Method
- Preheat oven to 425° Fahrenheit
- Pat cod dry and cut into 4 portions. Sprinkle 1 tablespoon of the spice blend evenly over the tops and set aside.
- Toss the potatoes and butternut squash with olive oil and sprinkle amply with salt and pepper. Place on a sheet pan and roast for 25-30 minutes until vegetables are tender.
- Sauté onions with a splash of olive oil on medium heat until they are soft and just begin to take on color.
- Turned the heat to medium-high and Add the peppers and garlic and cook for 2 minutes, constantly keeping them moving in the pan.
- Pour in a healthy splash of the sherry and deglaze the pan and cook for about a min.
- Add the other half of the spice blend and the tomatoes. Cook for 3-4 minutes so the tomatoes soften and just start to break down.
- Add the vegetable stock. Cook for 10-12 minutes so the tomatoes have broken down a bit and the stew thickens.
- Add spinach and the roasted potatoes, stirring into the stew, and place the cod on top of the sauce. If they partially submerge that’s fine. Cover and let the cod steam/poach for about 5 minutes or sooner depending on the thickness of the fish.
- Serve with the butternut squash and a dollop of yogurt*
* Notes (if you see an * please check here):
Because the butternut squash breaks down easily, I leave it on the side and mix it with the stew after serving. The squash brings the sweetness that is typical in Moroccan Tagines.
This dish goes great with a side of Mediterranean CousCous.