Conserve de sardines à safran

Pottery and regional cooking from Fes to Tamegroute and the Souss

Souks and coastal kitchens from Tangier to Agadir

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Chermoula Moroccan Marinade

chermoula is a highly flavoured moroccan marinade, that is the life saver of boring fish. there are hundreds of chermoula recipes, all different: every moroccan cook book you pick up will contain at least three versions. it is worth trying several and ending up with a hybrid of your own. this is my favourite version. chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. makes enough marinade for fish for 4.

Chermoula Moroccan Pesto

eat like you would a italian pesto on anything you like.