Moreish Morocco

Passport & Plate - Lahouaine's tagine

Ingredients
A little bit of oil
A pinch of paprika
Threads of saffron
As much garlic as you like
A dash of cumin
Circles of carrots
Chunks of potato
A few tomatoes
Some preserved lemons
A few green olives
Only the freshest fish, or calamari

 

How to prepare this recipe
Fry the herbs and spices, and then add the vegetables. Layer the fish on top and place in a tagine. Cook on a slow heat until the vegetables are tender and the fish is cooked. Eat with mint tea and a filthy big grin.

 

The story behind this recipe
On a trip to Taghazoute, in Morocco, we found a little restaurant - called Colorado - run by a bent old men wearing a fez. His name was Lahouaine. Every day, Lahouaine would take me into the kitchen, lift the pointy hats of his tagines and share his recipes with me. Learning to make Lahouaine's "world famous" tagine in his kitchen on the dusty main street, which clings to the hillside, remains a travel highlight.