Moroccan sardine tagine

Method

1. 1

   Clean the sardines thoroughly, season them with lemon juice and salt, and set aside.

2. 2

   Make a sauce with crushed tomatoes, garlic, parsley, the spices (cumin, paprika and thyme) and a little olive oil.

3. 3

   Spread a layer of sauce over the base of the clay tagine, then arrange the onion rings and pepper strips on top.

4. 4

   Lay the sardines over the vegetables, cover them with the remaining sauce, and add the preserved lemon pieces and olives to garnish.

5. 5

   Cook the tagine, covered, over low heat for 25–30 minutes until the fish is cooked through and the sauce has thickened, then serve hot straight from the tagine with fresh Moroccan bread. Sardine tagine is one of the best-known dishes of Morocco’s coastal towns such as Essaouira and Safi, where the Atlantic supplies fresh sardines every day that become a popular, flavourful meal.