Moroccan · Main course
Moroccan-Jewish Preserved Sardines in Tomato
A humble, punchy dish of the Moroccan-Jewish coast — fresh sardines cleaned, layered with a spiced tomato and charmoula sauce and cooked down, then kept in the fridge to eat cold over several days. The oil-rich fish and tangy, garlicky sauce deepen with time, a make-ahead Shabbat dish eaten with bread.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 5
- Level
- Easy
Ingredients
- 800 g fresh sardines, cleaned and butterflied
- 3 tomatoes, grated
- 6 garlic cloves, crushed
- 1 large bunch coriander and parsley, chopped
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- 6 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper
Method
- 1
Make the charmoula
Mix half the garlic and herbs with the cumin, paprika, cayenne, half the oil, the lemon, salt and pepper into a marinade.
- 2
Marinate the sardines
Coat the butterflied sardines in the charmoula and leave 15 minutes.
- 3
Start the sauce
Warm the remaining oil, cook the rest of the garlic, add the grated tomato and remaining herbs and reduce to a thick sauce.
- 4
Cook the fish
Lay the marinated sardines into the sauce, spoon it over them and simmer gently for 12–15 minutes until cooked through.
- 5
Cool and keep
Cool completely and refrigerate; serve cold over the next few days, when the flavour is at its best.
Chef's tips
- Very fresh sardines are essential; ask the fishmonger to clean and butterfly them to save time.
- The dish improves after a day in the fridge as the fish soaks up the spiced sauce.
- Keep it well covered in oil and sauce to preserve it and keep the fish moist.
Frequently asked questions
Why eat it cold?
Like many make-ahead Jewish coastal dishes, it is cooked before Shabbat and eaten cold when cooking is not permitted; the flavours also deepen and settle overnight.
Can I use another fish?
Sardines are traditional and cheap, but mackerel or other oily fish work in the same spiced tomato preserve.