Two of Morocco’s most popular ingredients, fish and olives, form a perfect marriage in this simple tagine.  The star of the dish, however, is the chermoula, an herb and spice blend that’s often paired with fish in Morocco.

The term ‘meqalli’ refers to a yellow sauce made from ginger, oil, and saffron, and can be varied with personal touches. Meqalli tagines can feature an almost infinite number of other ingredients. including coriander, garlic, onion, olives, preserved lemon, hot…

This is a simple tagine for anyone who is a novice at Morrocan cooking to try. Olives are a staple of the Moroccan diet, and are most plentiful in the area around Meknes. Although ‘red’ olives are called for here,…

Fish is an important part of the diet all around Morocco. This tagine is typical of many that are served along the west coast in places like Essaouira and El Jadida. The chermoula, or marinade, is a basic version that…