Deliciously grilled fish topped with lemon slices on a textured blue surface.
Description and itinerary setting
Dagra is a Moroccan Jewish spicy fish preparation served as part of the Sabbath or festive table. Firm fish portions cook in a vivid sauce built from peppers, garlic, paprika, oil and herbs; tomatoes, preserved lemon or chickpeas appear in some family versions. The defining point is not maximum heat but a concentrated sauce that can be prepared before the meal and served with bread among several salads and small dishes. Because the name and formula vary across families, a restaurant should identify its fish species, sauce style and community source instead of treating “Moroccan spicy fish” as a universal recipe. Sustainable species choice, bone warnings, cold chain and separate kosher equipment belong in every commercial offer.
Ingredients and raw materials
Core
- firm fish
- garlic
- paprika
- peppers
- oil
- salt
- herbs
Optional or maker-specific
- tomatoes
- preserved lemon
- chickpeas
- cumin
- hot chilli
How it is made
- Choose traceable fish, portion and inspect for bones; prepare the pepper, garlic, herb and spice base.
- Cook the sauce until its raw aromas mellow, then nestle the fish in a single layer.
- Cover and braise gently until just cooked, cool or hold safely as required, and serve with the sauce.
Serving and dietary notes
- Pescatarian: True
Cultural accounts
Moroccan Jewish cuisine references name dagra as a characteristic spicy fish dish and place fish, cooked salads and qamia at the start of Sabbath and holiday meals. Family sauces remain diverse.
Table & terroir
Roots on the map
- Town or city
- Moroccan Jewish households
- Region
- Multi-region
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
Region map
Cook, taste, or eat this with a local
No partner offers are attached yet.
If you offer an experience around Dagra Spicy Fish, claim it in the partner portal.
Continue exploring
Moroccan Jewish households