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Mqualli

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Summary

Yield
Servings
Sourcehttps://www.thespruceeats.com/fish-tagine-mqualli-with-potatoes-tomatoes...
Prep time2 hours
RegionMorocco

Description

Mqualli fish tagine

This classic Moroccan one-dish meal is made in a Tagine (tagine is the name of both the cooking vessel and the meals that are prepared in it). 

Mqualli is a fish tagine, made with a dense white fish along with potatoes, tomatoes, bell peppers, and preserved lemon, and seasoned with classic Moroccan spices. I love the way halibut comes out cooked this way!

Ingredients

1⁄3cOlive oil
1eaSmall Potato (sliced thin)
1eaCelery stick (sliced in sticks)
1eaplum tomatoes (seeded and diced)
1⁄2eaOnion (sliced thin)
1TRas al Hanout (See notes)
1 1⁄2lbHalibut (See notes)
1tground ginger (See notes)
1⁄4tsaffron (See notes)
1eaBell Pepper (sliced)
1eaPreserved Lemon (cut into 8 wedges)
1⁄2cGreen Olives

Instructions

  1. If you are using a terra cotta tagine, soak the top in water while you prepare the tagine.
  2. Spread the olive oil in the bottom of the tagine.
  3. Put the onion on the oil, then the celery, then the tomato.
  4. Arrange the potato slices around the sides.
  5. Sprinkle the Ras al Hanout over the tomatoes.
  6. Cut the fish into 6 pieces and set it atop the tomatoes.
  7. Crush the saffron and mix it with the ginger, then sprinkle it over the fish.
  8. Arrange the bell pepper slices attractively over the fish. Follow with the preserved lemon. Arrange the olives around the rim, atop the potato slices.
  9. Drain the cover and put it on the tagine. Set the tagine on low-moderate heat over a flame diffuser and cook without opening for 90 minutes or so.

Notes

Ras al Hanout is a Moroccan spice mixture. I get it at Ed Hyder's Mediterranean Marketplace on Pleasant Street in Worcester. For a more authentic flavor, marinate the fish for a couple of hours in Chermoula, see https://www.thespruceeats.com/chermoula-recipe-moroccan-marinade-2394640. In this case, skip the ginger and saffron. For more on cooking in a tagine, see https://www.thespruceeats.com/cooking-in-a-moroccan-tagine-steps-2395002. I used clams in this tagine. Near the end of the cooking time, check to see if they have opened. Only eat the clams that have opened.
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  • By John at 07/01/2019 - 10:56
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