Moroccan · Marinades & Rubs
Red Chermoula (Safi Spicy Version)
Safi's famous sardine trade calls for a bolder marinade than the delicate coastal versions elsewhere, and this red chermoula leans hard into paprika, dried chilli and a spoon of harissa for a fiery, deeply coloured paste built for oily, robust fish.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 tbsp sweet paprika and 1 tsp hot paprika
- 1 tbsp harissa
- 4 garlic cloves, crushed
- 1.5 tsp cumin
- Small bunch coriander, chopped
- Juice of 1 lemon
- 5 tbsp olive oil, salt
Method
- 1
Combine the spices
Mix the sweet and hot paprika, harissa, garlic and cumin into a thick base.
- 2
Add herbs and acid
Stir in the chopped coriander and lemon juice.
- 3
Loosen with oil
Whisk in the olive oil until you have a thick, spoonable, deep red paste.
- 4
Season
Add salt to taste.
- 5
Use or store
Use immediately to marinate oily fish such as sardines, or store in a sealed jar in the fridge for a few days.
Chef's tips
- This chermoula is deliberately bolder and spicier — hold back the hot paprika and harissa slightly if you prefer a milder marinade.
- Its intensity is built for oily, robust fish like sardines and mackerel, which can stand up to strong flavours.
- Marinate fish at least 20 minutes, or up to a few hours in the fridge, for the flavour to fully penetrate.
Frequently asked questions
What fish is this chermoula traditionally used for?
It is the classic marinade for Safi's famous sardines, though it also works well on mackerel or other oily, full-flavoured fish.
Can I make it less spicy?
Yes, reduce or omit the hot paprika and harissa and rely mainly on the sweet paprika and cumin for colour and warmth without much heat.