Ingredients:
x 4 fish fillets (such as sea bass or halibut)
x 2 tablespoons olive oil
x 1 onion, finely chopped
x 3 garlic cloves, minced
x 1 teaspoon ground ginger
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground cinnamon
x 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
x 1 can (14.5 ounces) diced tomatoes, drained
x 1/2 cup water
x Salt and pepper to taste
x 1/2 cup blanched almonds, toasted
x Chopped fresh cilantro for garnish
Instructions:

1. In a large pot or Tajine, heat the olive oil over medium heat. Add the onion
   and garlic and sauté for about 5 minutes until softened.
2. Add the ginger, cumin, coriander, and cinnamon to the pot, and stir well.
3. Add the tomatoes, water, and saffron (including the soaking liquid) to the pot,
   and stir well.
4. Season the fish fillets with salt and pepper, then nestle them into the sauce in
   the pot.
5. Cover the pot and simmer the fish for about 15-20 minutes until it is cooked
   through and flakes easily with a fork.
6. Meanwhile, toast the almonds in a dry skillet over medium heat until golden
   brown, stirring occasionally.
7. Once the fish is cooked, sprinkle the toasted almonds over the top of the fish
   and sauce.
8. Garnish with chopped cilantro and serve hot with crusty bread or couscous.

The post Fish Tajine with Saffron and Almonds first appeared on Atlas Morocco Trekking.

Ingredients:
x 1 lb. shrimp, peeled and deveined
x 1 lb. mussels, cleaned and debearded
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 red bell pepper, chopped
x 1 green bell pepper, chopped
x 2 tomatoes, chopped
x 1 tsp. ground cumin
x 1 tsp. paprika
x 1/2 tsp. ground ginger
x 1/4 tsp. ground cinnamon
x 1/4 tsp. saffron threads
x Salt and pepper to taste
x 2 tbsp. olive oil
x 2 cups seafood broth
x 1/4 cup chopped fresh cilantro
x Lemon wedges for serving
Instructions:

1. In a large bowl, toss the shrimp and mussels with a pinch of salt and set aside.
2. Heat the olive oil in a tagine or large pot over medium-high heat.
3. Add the onions and garlic and cook for 2-3 minutes or until softened.
4. Add the bell peppers and tomatoes to the pot and cook for another 2-3
   minutes.
5. Add the cumin, paprika, ginger, cinnamon, and saffron to the pot and stir to
   combine.
6. Pour in the seafood broth and bring the mixture to a boil.
7. Add the shrimp and mussels to the pot and stir to combine.
8. Reduce the heat to low and cover the tagine or pot with a lid.
9. Simmer for 8-10 minutes or until the shrimp are pink and cooked through and
   the mussels have opened.
10. Discard any mussels that did not open.
11. Sprinkle with chopped cilantro and serve with lemon wedges on the side.
12. Serve with couscous or crusty bread if desired.

The post Moroccan Shrimp and Mussel Tagine first appeared on Atlas Morocco Trekking.

Ingredients:
For the fish:
x 1 lb. white fish fillets, such as cod or tilapia
x 1 tsp. ground cumin
x 1 tsp. smoked paprika
x 1 tsp. ground cinnamon
x Salt and pepper to taste
x 2 tbsp. olive oil
For the citrus-yogurt sauce:
x 1/2 cup plain Greek yogurt
x 1 tbsp. honey
x 1 tbsp. fresh lime juice
x Zest of 1 lime
x Salt and pepper to taste
For the tacos:
x 8 small flour tortillas
x 1 cup shredded cabbage
x 1/2 cup diced tomatoes
x 1/4 cup chopped fresh cilantro
x 1 lime, cut into wedges
Instructions:

1. Preheat your oven to 375°F.
2. Cut the fish fillets into small pieces.
3. In a small bowl, mix together the cumin, paprika, cinnamon, salt, and pepper.
4. Rub the spice mixture onto the fish pieces.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the fish to the skillet and cook until browned and crispy on both sides,
   about 3-4 minutes per side.
7. Remove the fish from the skillet and place it on a baking sheet.
8. Bake in the preheated oven for 5-7 minutes or until cooked through.
9. While the fish is baking, make the citrus-yogurt sauce by whisking together
   the yogurt, honey, lime juice, lime zest, salt, and pepper in a small bowl.
10. Warm the tortillas in the oven or microwave.
11. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla.
12. Add a few pieces of the cooked fish on top of the cabbage.
13. Top with diced tomatoes and chopped cilantro.
14. Drizzle the citrus-yogurt sauce over the top.
15. Serve with lime wedges on the side.

The post Moroccan-Style Fish Tacos first appeared on Atlas Morocco Trekking.

Ingredients:
x 8 sheets phyllo dough
x 1 lb. white fish fillets, such as cod or haddock, cut into small pieces
x 2 cups potatoes, peeled and cubed
x 1 large onion, chopped
x 3 garlic cloves, minced
x 1 tsp. ground cinnamon
x 1 tsp. ground ginger
x 1 tsp. ground coriander
x 1/2 tsp. ground saffron
x 1/2 cup chopped fresh parsley
x 1/2 cup chopped fresh cilantro
x 1/2 cup butter, melted
x Powdered sugar and cinnamon for garnish
x Salt and pepper to taste
Instructions:

1. Preheat your oven to 375°F.
2. In a large skillet, sauté the onion and garlic in a tablespoon of oil until soft.
3. Add the fish, potatoes, cinnamon, ginger, coriander, and saffron to the skillet.
   Season with salt and pepper to taste.
4. Cook until the fish is opaque and the potatoes are soft, about 10-12 minutes.
5. Stir in the parsley and cilantro and remove from heat.
6. Brush a 9-inch pie dish with melted butter.
7. Lay two sheets of phyllo dough in the bottom of the pie dish, brushing each
   layer with melted butter.
8. Add half of the fish and potato mixture on top of the phyllo dough.
9. Cover with two more sheets of phyllo dough, brushing each layer with melted
   butter.
10. Add the remaining fish and potato mixture and cover with the remaining four
    sheets of phyllo dough, brushing each layer with melted butter.
11. Brush the top layer of phyllo dough with melted butter and sprinkle with a
    little salt.
12. Bake in the preheated oven for 20-25 minutes or until the phyllo dough is
    golden brown and crispy.
13. Remove the pie from the oven and let it cool for a few minutes.
14. Garnish with powdered sugar and cinnamon.
15. Slice and serve hot.

The post Moroccan-Style Fish and Potato Pie first appeared on Atlas Morocco Trekking.

Ingredients:
x 1 lb. pizza dough
x 1 cup tomato sauce
x 1 tsp. cumin
x 1 tsp. paprika
x 1 tsp. coriander
x 1/2 lb. shrimp, peeled and deveined
x 1/2 lb. squid, cleaned and sliced
x 1/2 lb. mussels, scrubbed and debearded
x 1/2 cup chopped olives
x 1/4 cup chopped fresh parsley
x Lemon wedges for garnish
x Salt and pepper to taste
x Olive oil for drizzling
Instructions:

1. Preheat your oven to 450°F.
2. Roll out the pizza dough onto a floured surface to your desired thickness.
3. In a small bowl, mix together tomato sauce, cumin, paprika, and coriander.
4. Spread the tomato sauce mixture over the pizza dough.
5. Arrange the shrimp, squid, and mussels over the pizza.
6. Sprinkle the chopped olives and parsley over the seafood.
7. Season with salt and pepper to taste.
8. Drizzle olive oil over the pizza.
9. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is
   golden brown and the seafood is cooked through.
10. Remove the pizza from the oven and let it rest for a few minutes.
11. Garnish with lemon wedges.
12. Slice and serve hot.

The post Moroccan-Style Seafood Pizza first appeared on Atlas Morocco Trekking.

Ingredients:
x 2 lbs. of octopus, cleaned and prepared
x 3 garlic cloves, minced
x 1 tbsp. of paprika
x 1 tsp. of ground cumin
x 1/4 cup of olive oil
x Juice of 1 lemon
x Salt and pepper to taste
x Lemon wedges and chopped parsley for garnish
Instructions:

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, whisk together minced garlic, paprika, ground cumin,
   olive oil, and lemon juice.
3. Add cleaned octopus to the marinade and toss to coat. Let it marinate in the
   refrigerator for 30 minutes to 1 hour.
4. Remove the octopus from the marinade and season with salt and pepper.
5. Grill the octopus for 5-7 minutes per side, or until cooked through and
   charred in places.
6. Remove from the grill and let it rest for 5 minutes.
7. Slice the octopus into bite-sized pieces and transfer to a serving platter.
8. Garnish with lemon wedges and chopped parsley.
9. Serve hot as an appetizer or main course.

The post Moroccan Grilled Octopus with Paprika first appeared on Atlas Morocco Trekking.

Ingredients:
x 1 lb. of mixed seafood (shrimp, squid, mussels)
x 1 1/2 cups of short-grain rice
x 4 cups of chicken or fish stock
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 red bell pepper, diced
x 1 yellow bell pepper, diced
x 1 can of diced tomatoes
x 1 tsp. of smoked paprika
x 1 tsp. of ground cumin
x 1 tsp. of saffron threads
x 1 preserved lemon, chopped
x Salt and pepper to taste
x 2 tbsp. of olive oil
x Lemon wedges and chopped parsley for garnish
Instructions:

1. Preheat your oven to 375°F.
2. In a large paella pan or skillet, heat olive oil over medium heat.
3. Add chopped onion, minced garlic, and diced bell peppers. Cook for 5-7
   minutes or until the onions are translucent.
4. Add smoked paprika, ground cumin, and saffron threads. Cook for another
   2-3 minutes.
5. Add diced tomatoes and cook for 5 minutes or until the tomatoes start to
   break down.
6. Add short-grain rice and stir until the rice is coated with the tomato mixture.
7. Pour chicken or fish stock over the rice, making sure it’s evenly distributed.
8. Add chopped preserved lemon and stir gently.
9. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
10. Add the mixed seafood to the pan and gently stir to combine.
11. Place the paella pan in the oven and bake for 20-25 minutes or until the rice is
    tender and the seafood is cooked through.
12. Remove from the oven and let it rest for 5 minutes.
13. Garnish with lemon wedges and chopped parsley, and serve hot.

The post Moroccan Seafood Paella first appeared on Atlas Morocco Trekking.

Ingredients:
x 4 firm white fish fillets (cod or haddock)
x 4 large potatoes, peeled and cut into fries
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1 teaspoon smoked paprika
x 1/2 teaspoon ground cinnamon
x 1/4 teaspoon cayenne pepper
x 1/4 cup all-purpose flour
x 1/4 cup corn starch
x 1/4 cup water
x Salt and pepper to taste
x Vegetable oil for frying
x Lemon wedges, chopped parsley, and chili flakes for garnish
Instructions:

1. Preheat the oven to 200°C/400°F.
2. In a small bowl, mix together the cumin, coriander, smoked paprika, cinna
   mon, cayenne pepper, salt, and pepper to make the Moroccan spice blend.
3. In a large bowl, toss the potato fries with 2 tablespoons of vegetable oil, salt,
   and pepper.
4. Arrange the fries in a single layer on a baking sheet, and bake for 25-30
   minutes or until crispy and golden brown.
5. In a separate bowl, whisk together the flour, cornstarch, water, and 1 table
   spoon of the Moroccan spice blend to make the batter.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Dip each fish fillet in the batter, making sure it is fully coated.
8. Place the fish fillets in the hot oil and fry for about 3-4 minutes on each side,
   or until they are golden brown and crispy.
9. Remove the fish from the skillet and place them on a paper towel-lined plate to
   drain any excess oil.
10. Serve the Moroccan-style fish and chips hot, with the crispy fries and garnish
    with lemon wedges, chopped parsley, and chili flakes

The post Moroccan-Style Fish and Chips first appeared on Atlas Morocco Trekking.

1. In a small bowl, mix together the garlic, cilantro, parsley, paprika, cumin,
   cinnamon, lemon juice, olive oil, salt, and pepper to make the chermoula
   sauce.
2. Brush the fish fillets with the chermoula sauce, and let them marinate in the
   refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the fish fillets for about 3-4 minutes on each side, or until they are cooked
   through and lightly charred.
5. Serve the grilled fish hot, with a side of vegetables or couscous, and drizzle
   with additional chermoula sauce.

The post Moroccan Grilled Fish with Chermoula Sauce first appeared on Atlas Morocco Trekking.

cooking.The dish takes its name from the tagine pot and the slow-cooking
process that is used to create its signature flavours and textures. The fish tagine is
typically made with a variety of fish, including white fish, salmon, and shrimp, along
with a variety of vegetables and spices. Common vegetables used in this dish include
onions, tomatoes, and potatoes, as well as a range of aromatic herbs and spices like
saffron, ginger, cumin, and paprika. Whether you’re a seafood lover or just looking
to try something new, the fish tagine is a must-try dish that is sure to impress.

Fish Tagine
Ingredients:
x 4-6 pieces of white fish fillets (halibut, cod or sea bass)
x 1 large onion, finely chopped
x 2 garlic cloves, minced
x 2 tomatoes, peeled and diced
x 1 red bell pepper, chopped
x 1 yellow bell pepper, chopped
x 1 tablespoon tomato paste
x 1 tablespoon paprika
x 1 tablespoon ground cumin
x 1 teaspoon ground ginger
x 1/4 teaspoon saffron threads
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro
x 1/2 cup green olives, pitted
x 1/2 cup vegetable broth
x 2 tablespoons olive oil
x Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the paprika, cumin, ginger, saffron, salt, and
   pepper.
2. Rub the fish fillets with the spice mixture, and let them marinate in the
   refrigerator for at least an hour.
3. In a large skillet or tagine, heat the olive oil over medium heat. Add the onion , garlic, and sauté until the onion is translucent.
4. Add the diced tomatoes, bell peppers, and tomato paste, and cook for a few
   minutes until the vegetables start to soften.
5. Add the vegetable broth and stir well.
6. Place the fish fillets on top of the vegetables, and spoon some of the vegetables
   and sauce over the fish.
7. Add the green olives, parsley, and cilantro.
8. Cover the skillet or tagine and let it simmer on low heat for about 20-25
   minutes, or until the fish is cooked through.
9. Serve the Moroccan Fish Tagine hot, with bread or couscous on the side.

The post Moroccan cuisine: Fish Tagine first appeared on Atlas Morocco Trekking.