Conger fish Tagine with Onions and Raisins: A Traditional Recipe from Essaouira

The conger tagine with onions and raisins is one of the culinary treasures of Essaouira. Made with a fish called Assighagh in berber and Senour in arabic, freshly brought in from the port, this dish combines the firm, flavorful flesh of the conger eel with the sweetness of caramelized onions, raisins, and the signature spices of Moroccan cuisine.

Slowly simmered in a clay tagine, the conger eel absorbs the aromas of ginger, turmeric, saffron, and cinnamon. The onions become tender, the raisins add a subtle sweet note, and the overall dish reveals a perfect balance between the flavors of the sea and the culinary traditions of Essaouira.

Ingredients (serves 4)

- 1 kg of conger eel, cut into pieces

- 3 large onions, sliced

- 150 g of raisins

- 3 cloves of garlic, chopped

- ½ bunch of coriander and parsley, chopped

- 4 tablespoons of olive oil

- 1 teaspoon of ground ginger

- 1 teaspoon of turmeric

- A few strands of saffron infused in a bit of warm water

- ½ teaspoon of cinnamon

- 1 tablespoon of honey (optional)

- Salt and pepper

- A few toasted almonds (optional, for garnish)

Preparation

1. Soak the raisins in warm water for about fifteen minutes, then drain them.

2. In the bottom of a tagine, place the sliced onions, garlic, parsley, coriander, ginger, turmeric, saffron, salt, pepper, and olive oil. Mix slightly.

3. Place the pieces of conger eel on this bed of onions. Add about 150 ml of water, cover, and let cook on low heat for 30 to 40 minutes.

4. When the onions are very tender, add the raisins, cinnamon, and honey. Continue cooking for 10 to 15 minutes without stirring the fish, so it remains intact.

5. If the sauce is still too liquid, let it reduce for a few minutes without the lid.

6. Sprinkle a few toasted almonds over the top before serving, if desired.

Tips

Serve this tagine with traditional Moroccan bread to fully enjoy its fragrant sauce. Like many Moroccan recipes, it is even better when enjoyed directly from the dish, as the flavors have perfectly melded together.

During our cooking classes in the Berber countryside of Essaouira, we prepare this tagine with fish bought that very morning from the ports fishermen. We cook the tagine over a wood fire. Its a wonderful way to discover local culinary traditions while sharing a convivial moment around an authentic meal.