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Conga Eel Tagine



Hassan is from Essaouira, a port town renowned for their fish tagines. This recipe melts in your mouth! It's really delicious. Serves 4.


  • 1kg conga eel pieces

  • 3 carrots sliced

  • 3 large potatoes sliced

  • 200g frozen peas

  • bunch of fresh coriander finely chopped

  • 1/2 can diced tomatoes

  • 1/2 preserved lemon

  • 4 cloves garlic crushed

  • 2 heaped tsp fish spice mix (available in our online store)

  • juice of 1/2 lemon

  • a little salt (1/4 tsp)

  • 3 tbsp olive oil



  1. Layer sliced potatoes over the bottom of a shallow lidded saucepan to prevent the conga eel from burning. Add tomatoes leaving a little aside for the shermoula sauce. Place conga eel pieces on top distributing evenly.

  2. Prepare shermoula sauce: combine chopped coriander, remaining tomatoes, garlic, lemon juice, flesh of preserved lemon (leaving lemon rind aside), spices, a little salt (as the preserved lemons are salty) and olive oil.

  3. Rub shermoula onto the conga eel pieces. Cover with carrots, add peas and any remaining slices of potatoes. Finely slice the preserved lemon rind and place on the top of the tagine.

  4. Cook on a medium low heat for approx 45-1hr. Don't add water as the conga eel will release plenty of water over time. Enjoy!


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