Moroccan Sardines with Charmoula

Moroccan flavors and more

8 Sep, 2024

I always love to cook sardines. Whether you barbecue, grill, or cook it, it's all great! In Moroccan cuisine, fish is frequently served with the seasoning charmoula.

Charmoula is a tasty tomato sauce made from veggies and served with Moroccan bread. I love how everything "melts" together, allowing you to appreciate all the flavors in the dish. But, honestly, when everything cooks gently and the sauce simmers, I can't stop myself. Real comfort food!

There are so many different kinds of charmoula. It is so easy to make, and you usually have the ingredients at home. In addition, it is very healthy but very addictive! This dish is a delicious combination of fresh vegetables and fish and is perfect for a family meal.

Often it is made of onion, garlic, tomato, cilantro with the usual spices. What I really recommend is to add grilled paprika to this. This greatly enriches the flavor and gives the dish a special addition.

Ingredients:

FISH MARINADE

26 sardines (Princes)
6 g ras el hanout
2 g cumin powder
2 g black pepper
5 g salt
1 clove of garlic
15 g fresh coriander

FILLING

70 ml olive oil
200 g white onion
400 g pepper
15 g fresh coriander
2 cloves of garlic
300 g tomato

Preparation:

Grill the peppers.
Put the ras el hanout, cumin, black pepper and salt in a bowl and mix everything together.

Clean the sardine:

1- Take off the top fin.

2- Take off the head.

3- For illustration.

4- Remove the intestines.

5- Flatten the sardine to the tail.

6- Remove the fish bone.

7- For illustration.

8- Remove the tail.

9- Sardine is ready.

Put the sardine in a deep bowl and add half the spices, garlic and half the cilantro. Mix everything together. Let it stand for a while so that the spices soak in well.
Heat the oil in a pan and add the onion. Fry the onion for about 5/7 minutes. Add the grilled pepper, cilantro, garlic, tomato and remaining spices. Put it on high heat, when it bubbles, turn down the heat.
Add the sardines (I sandwich the sardines, I do this by placing two sardines on top of each other). Put a lid on top and now continue cooking for about 25/30 minutes on low heat.

Tips:

- Add more vegetables.

- Serve with Moroccan bread.

- My ras el hanout is a mix of paprika, ginger, black pepper, cumin and turmeric.

BESAHA!

Moroccan flavors and more

"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"

Moroccan Sardines with Charmoula