Tagine of monkfish, potatoes, cherry tomatoes and black olives

I’d say a few meals are more satisfying and eye-appealing than a hearty and warm tagine.  The name tagine is given to the conical shaped, earthenware vessel in which the food is cooked.  From the stove top  to the table, this decorative vessel with its fragrant stew forms the basis of traditional Moroccan cooking.  Most authentic tagines have a small hole at the top of the conical lid to release some of the steam.

It is bound to be a conversation piece at any dinner party with its pretty array of glazed shades.  The conical lid locks in the moisture and flavors and cooks in a fairly small amount of liquid.  Imagine the wonderment and excitement when I recently invited a few girlfriends for a “Girls Night In” and served this scrumptious dish in the exquisite tagine vessel?   It’s fun to have a theme-inspired dinner don’t you think?  This vessel surely honored the North African cuisine, so Moroccan it was.

img_8735To accompany the fish tagine, I served some couscous with an assortment of roasted vegetables which paired beautifully with the main course.

img_8733Isn’t the bead work on this decorative table runner just so intricately woven?  I had to take a close up for all to see 🙂

img_8748There you have it, the fish tagine with couscous.  A medley of colors, a vivid and intense mix of taste and texture.

img_8757Garnished with chopped cilantro and lemon wedges.

img_8758Salut!  Celebrating a Night in Morocco.  For starters I served spicy butternut squash soup with tumeric and cilantro.  For the full recipe and ingredients of the tagine, click here.  For another one of my Moroccan fish dinners on the blog, click here.  For my chicken tagine, check out this link.

34 thoughts on “Tagine of monkfish, potatoes, cherry tomatoes and black olives

  1. Loretta,
    I am so jealous of the lucky ladies who came to this dinner:) I love doing theme based dinners too and what a great menu selection you had! The couscous and the tagine both look amazing and your photos are spectacular, as always!
    Can the tagine be used on an electric stove?

    Liked by 1 person

    1. Thank you so much for your sweet comments Sandhya. I’ve never tried it on an electric stove, but I’m sure it would be just fine. However, you might want to invest in a diffuser so the vessel is not in direct contact with the heat/flame. Having said that, I’m sure you can make this dish in any vessel. It just adds flair and ambience to the theme-inspired Moroccan dinner 🙂

      Liked by 1 person

      1. Did it add a special taste too cooked in the tagine? It certainly adds a flair and ambience. Your friends will remember this dinner for a long time.


    1. Thanks so much Julie. I must say I have tried a few recipes using the tagine. I’d like to try some vegetarian versions as well. You’re right the fresh ingredients really make this dish more welcoming. Have a great weekend 🙂

      Liked by 1 person

    1. Thank you Mimi. Yes, you can definitely make this in a pot, as you can all Moroccan dishes I’m sure. Because I was gifted this beautiful piece, I tend to bring it out when we have company as it definitely makes for gorgeous presentation. Have a great weekend 🙂


    1. Thank you Sue. If I remember correctly, you don’t care for seafood dishes? Your willing to give it a try is a great step 🙂 Yes you can use any fleshy fish, cod works just fine too.


  2. Inlov d the choice of dishes and the setting Loretta! I am sure that your friends had an amazing time.
    Recently I tried Tagibe at a Turkish Cafe and fell in love with it..the use of dried lemon added to the flavors.
    Tagibe is on my list to make..I gave to regret your recipes for guidelines..
    Any thing particular? I don’t have a Tagibe vessel/pot though :(..

    Liked by 1 person

    1. Thanks so much Sonal. You should definitely try a tagine dish. You don’t need the tagine vessel. I just love the flavors of Moroccan cuisine. Like Indian cuisine, it has a unique blend of flavors and aromas. Preserved lemons are definitely a hallmark of some of the Moroccan ingredients. I will be trying a vegetarian version soon 🙂 Have a wonderful weekend! 🙂


    1. So glad I got your approval Linda ~you the Queen of North African flavors~ 🙂 Have a wonderful weekend. p.s. lovely to see you back, do you plan to share your wonderful delicacies on your blog soon?


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