When I was in Tangier, Morocco I had the most incredible Anchovy Tagine at riadmokhtartanger prepared by Chef Latifa. The flavors were so delicious - fresh anchovies, tomatoes and savory chermoula marinade cooked slowly in a tagine. It’s a meal that stuck with me - in part because I love anything with fresh anchovies and in part because it was so well made. I reached out to Chef Latifa when I decided to make a version of Anchovy Tagra at home to ensure I had the proper recipe and method for preparing fish tagra. She graciously offered to help and approved of my method. Choukran Latifa! For those that aren’t familiar with tagra, it refers to the shallow earthenware piece of cookware found in the north of Morocco that’s commonly used for making fish dishes. Sharing a few photos here of the process of making it at home along with a clip of Lafita’s anchovy tagine from Tangier that inspired my recipe. If you haven’t already, check out the full tutorial and get the recipe. It’s p...