JOIN! 12 Weeks for $1

Cod and Harissa Tagine

4 Servings

50 minutes 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Moroccan tagines prepared with whole fish inspired this simple skillet dinner. With fresh fennel, garlic, a few choice seasonings and spicy harissa, the cooking liquid is infused with a bold flavor and fragrance. Mild and flaky cod fillets work beautifully, but any firm-textured white fish will do. Just make sure to adjust the cooking time as needed—for every 1 inch of thickness, simmer gently for about 8 minutes. A starchy side, such as couscous, steamed potatoes or warmed bread, is the perfect accompaniment.




Don't cook the fennel uncovered. Cooking it covered with a generous dose of olive oil coaxes out its natural sweetness and allows its somewhat fibrous texture to turn tender and silky.

50 minutes

20 minutes active



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

David G.
July 13, 2023
Excellent and Easy
I initially thought the Harissa might be too much but it worked well. I used preserved lemon in place of zest (cutting back on salt a bit) and farmed salmon I had on hand. Both also worked well. Worth making again for sure.
John L.
April 2, 2023
This was really one of the easiest and most incredibly delicious cod dishes I’ve ever had. I can’t wait to make it again it will definitely be a regular!
Judith Y.
November 7, 2023
Really flavorful cod recipe
Cod can sometimes be kind of boring, but this recipe is incredibly flavorful. Every recipe from Milk Street has been so delicious, that I really don't make substitutions; however I didn't have white pepper, so I used black, and I didn't have coriander seeds, so I used ground, and I didn't have pimento stuffed olives, so I just used regular green olives. Nevertheless, it was delicious! And easy!
Annemarie L.

I've made this recipe twice now, and it's going into my permanent rotation. It's low effort and maximum flavor. I find it also works with one fennel bulb and the leftovers from my CSA box - I've done thinly sliced turnips, storage radish, chard stems, red bell pepper. Amazing. (Side shout out for the Villa Jerada harissa which is the best I've had.)

Blithe H.

I only had fennel seed and yellow squash. Made over smashed potatoes and we licked our plates clean. The seasoning is perfect.

stephanie e.

Loved this! Made it for 2, used one fennel bulb and added potatoes, sliced and parboiled which soaked up the sauce nicely too. Will definitely be making again and I can see playing around with other vegetables and adding fresh chopped herbs. Another shout out for Villa Jerada harissa! Thx Milk Street!