Last summer author and traveler, Tan Morgül went on a seafood odyssey to uncover the culture surrounding raki and fish across the Mediterranean. Taking readers across eleven cities his book, Raki and Fish, uncovers regional seafood recipes with stories and local history that’s as authentic as get.
Here’s a recipe from his time in Tangier:
Tan: This is a quick and simple way to cook anchovies, but like most simple dishes, it requires extremely fresh fish! Straight out of the over, it is delicious served with some brown bread or cold as a spread on crackers or bread.
- 22-24 anchovies
- 2-4 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 bunch of coriander
- 1 chilli pepper
- Olive oil
- 2 teaspoons vinegar
Clean anchovies, salt, then strip out the spines, keeping the fish whole.
Put the fish together in pairs, skin side out, and arrange around a tagine or shallow baking dish, tails toward the centre, until the dish is covered in a single layer of paired anchovies.
Sprinkle chopped garlic, paprika, cumin and chopped coriander over the fish, and top with the whole chill pepper. Pour equal amounts of water and oil (3-4 tablespoons), almost covering the anchovies. Simmer on the stove for about 10 -15 minutes on low heat, then transfer to a hot oven till all the liquid is absorbed, or cook the dish in the oven alone.
Remove from oven and sprinkle with a little vinegar and some fresh coriander.