Moroccan · Seafood
Eel Tagine, Berkane Style
Along the Moulouya river near Berkane in eastern Morocco, freshwater eel has long been a local specialty, braised in a robust, deeply spiced sauce that stands up to the fish's rich, fatty flesh.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 800 g eel, cleaned, skinned and cut into thick sections
- 3 tomatoes, grated, and 1 tbsp tomato paste
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1.5 tsp paprika, 1 tsp cumin, pinch cayenne
- Juice of 1 lemon
- 4 tbsp olive oil, salt and pepper
- Small bunch coriander, chopped
Method
- 1
Prep the eel
Have the eel cleaned and skinned by your fishmonger if possible, then cut into thick, even sections and rub with half the lemon juice to firm the flesh.
- 2
Build the sauce
Warm the oil in a tagine, soften the onion and garlic, then stir in the tomato paste, grated tomato, paprika, cumin and cayenne, and cook 10–12 minutes to a thick sauce.
- 3
Braise the eel
Nestle the eel sections into the sauce, add about 150 ml water, cover, and simmer gently 30–35 minutes until the eel is tender and the sauce has deepened.
- 4
Finish
Add the remaining lemon juice and most of the coriander.
- 5
Serve
Scatter with the last coriander and serve with bread.
Chef's tips
- Eel's rich, fatty flesh needs a robust, well-spiced sauce to balance it — don't hold back on the paprika and cumin.
- Ask your fishmonger to clean and skin the eel, since this is fiddly and best done by an experienced hand.
- Simmer gently rather than at a hard boil so the eel stays tender rather than breaking apart.
Frequently asked questions
Where is eel eaten in Morocco?
Freshwater eel from the Moulouya river is a long-standing specialty of the Berkane and eastern Morocco region, though it is less common in other parts of the country.
Can another fish replace eel?
A firm, oily fish such as fresh mackerel or a thick catfish fillet can approximate the richness, though the flavour and texture will differ from true eel.