Moroccan · Main course
Larache Eel & Tomato Tagine
The Loukkos lagoon and river at Larache are known for their eels, and this rustic tagine braises them in a garlicky tomato sauce sharpened with cumin, paprika and coriander until the rich, meaty flesh turns tender. Eaten with bread to soak up the deep red sauce, it is a distinctive dish of the northern Atlantic wetlands.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g eel, cleaned and cut into sections
- 3 tomatoes, grated, and 2 tbsp tomato paste
- 6 garlic cloves, chopped
- 1 tsp cumin, 1 tbsp paprika, 1/4 tsp cayenne
- 1 large bunch coriander and parsley, chopped
- 6 tbsp olive oil and juice of 1 lemon
- Salt and pepper
Method
- 1
Prepare the eel
Clean the eel well, cut it into thick sections and rub with a little lemon and salt to firm the flesh.
- 2
Build the sauce
Warm the oil, cook the garlic, add cumin, paprika, cayenne, tomato paste and grated tomato and simmer to a thick red sauce.
- 3
Braise the eel
Settle the eel sections into the sauce with half the herbs and a splash of water, cover and simmer gently for about 25 minutes until tender.
- 4
Reduce
Uncover to reduce the sauce until glossy, spooning it over the eel.
- 5
Serve
Finish with the remaining coriander and lemon and serve with bread.
Chef's tips
- Rubbing the eel with lemon and salt firms the rich flesh and cuts any muddiness.
- Braise gently — eel is rich and tender and doesn't need aggressive cooking.
- A robust, well-reduced tomato sauce balances the oiliness of the eel.
Frequently asked questions
Is eel difficult to prepare?
Ask the fishmonger to clean, skin and cut it for you; from there it braises much like any firm, rich fish in the spiced tomato sauce.
What can I use instead of eel?
A firm, oily fish such as mackerel or a meaty white fish works in the same tagine if eel isn't available, though the texture will be lighter.