Moroccan · Salad
Moroccan-Jewish Marinated Anchovies in Charmoula
Fresh anchovies butterflied and steeped in a garlicky, herb-heavy charmoula with lemon and cumin, then lightly cooked or cured — a bright, punchy coastal dish of the Moroccan-Jewish table eaten as a starter or Shabbat appetiser. The little fish drink up the marinade and turn silky and intensely flavoured.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 5
- Level
- Easy
Ingredients
- 600 g fresh anchovies, cleaned and butterflied
- 1 large bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin and 1/2 tsp paprika
- Juice of 2 lemons
- 6 tbsp olive oil
- 1/4 tsp cayenne
- Salt to taste
Method
- 1
Prepare the fish
Clean and butterfly the anchovies, removing heads and spines, and pat them dry.
- 2
Make the charmoula
Mix the herbs, garlic, cumin, paprika, cayenne, lemon juice, olive oil and salt into a loose green marinade.
- 3
Marinate
Layer the anchovies with the charmoula in a dish, cover and leave in the fridge at least 30 minutes for the lemon to "cook" and flavour them.
- 4
Cook lightly
For a cooked version, transfer to a pan and simmer gently for a few minutes until just opaque, or serve cured by the lemon alone if very fresh.
- 5
Serve
Serve cool with plenty of the charmoula and bread as a starter.
Chef's tips
- Only make this with very fresh anchovies; if in doubt, cook them briefly rather than curing raw.
- The lemon does much of the work, firming and flavouring the delicate fish as they marinate.
- Serve cool, not fridge-cold, so the olive oil and herbs stay fragrant.
Frequently asked questions
Are the anchovies raw or cooked?
Both are traditional — very fresh ones can be cured by the acidic charmoula, or you can simmer them briefly for a fully cooked, safer version.
Can I use sardines instead?
Yes; small sardines or sprats work in the same charmoula marinade, though anchovies give the most delicate result.