Tfaya fish tagine is an Atlantic-coast Moroccan dish that combines the region's abundant white fish with the sweet-savory tfaya technique. Tfaya itself is a condiment of slowly caramelized onions with raisins, cinnamon and a little sugar or honey, spooned over couscous or tagines throughout Morocco. On the coast, where fish is cheap and plentiful, cooks placed a chermoula-marinated white fish fillet on top of a bed of tfaya in the tagine and steamed them together, producing a dish where the sweet onion jam meets the savory, garlicky fish. It is served at Ramadan dinners and for guests.
The fish is flaky and infused with chermoula; beneath it, the tfaya is jammy, sweet and deeply caramelized, the raisins plump. The contrast between the savory fish and the sweet onion bed is the whole dish.
The fish must go on top of the tfaya, not mixed in, because white fish falls apart if stirred; the steam from the simmering onions below cooks it gently and evenly. The onions are caramelized separately first, for 20-25 minutes, to develop their sweetness and color before the fish is laid on top; if they cook together from the start, the fish overcooks before the onions caramelize. Chermoula, the Moroccan marinade of garlic, coriander, cumin and lemon, is applied to the fish before cooking, and its acid firms the fish proteins slightly, helping it hold its shape.
Variations
Some add chickpeas to the tfaya bed. The fish can be cod, halibut, or whatever is fresh at the market. A spoon of smen on top enriches the sauce.
On the Palate
Where Tfaya Fish Tagine sits in the Moroccan flavor cloud
Ingredients
Serves 5
How it's made
5 steps · 30 min
- 112 min
Caramelize 3 large sliced onions in 3 tbsp olive oil with 1 tsp cinnamon, 1 tbsp sugar, salt; cook 20-25 min until deeply golden and jammy.
Watch outCaramelize the onions deep and jammy first, before the fish goes on — if they cook together the fish overcooks long before the onions sweeten.
- 25 min
Soak 100 g raisins in warm water 10 min; drain; add to the onions with a splash of water.
- 35 min
Marinate 800 g white fish fillets in chermoula (4 crushed garlic, 1 tbsp coriander, 1 tsp cumin, juice 1 lemon, salt) for 15 min.
- 48 min
Lay the fish on top of the onion-raisin bed in the tagine; add 1/2 cup water; cover.
- 55 min
Simmer 15-20 min until the fish is just cooked through and flakes easily.
Watch outLay the fish on top and steam gently, never stir — white fish falls apart the moment you move it in the sauce.
