the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike who have been coming here for years say it has some of the best tagine in town. mohammed, the owner and head chef, is from the nearby rif mountains, and he sources a lot of his stuff, his produce and his greens, from there, and he s real proud of them. the back room is dedicated to sorting and drying various herbs which he blends into a secret mix that he claims has all sorts of healthful and boner-inspiring benefits. if every dish i have been told over the years would make me strong worked, i would have a permanent pup tent going on down there, so i take all that with a grain of salt. hi. hello. his son hassan delivers the food. it all starts with fresh olives,
yeah, yeah, i get it. it s supposed to make me more manly. you know what? i m eating. let s talk about that, sunshine. what is a tagine, anyway? it s a traditional moroccan skew that can include vegetables, meat or fish. tonight, baby shark, calamari and monk fish with fresh mountain spinach smoked in the classic clay pot. the domed top is supposed to force the condensation back in to the dish and keep it moist and tender. that s delicious. i think it s the greens and the aromatics and the herbs, i have no idea what they are. never had anything like it. tangier version of farm to table. hi. wow. when s that? thank you. and a whole turbo, brushed with olive oil, salt and pepper and some coriander, then grilled perfectly over the coals. cuddled up next to the fish,
tangier, before anything else, is essentially a port city, with all the things that traditionally come with port cities. it s situated at the choke point between the atlantic ocean and the mediterranean sea. the moroccan coast is a rich fishing ground and a lot of people make their living from the sea. onshore they use a method called sentul fishing, where weighted nets basically drag fish across the bottom of the sea. some of that fish, the good stuff, anyway, ends up here. the saveur de poisson, or restaurant populare or popeye s. the place has a lot of names, but locals and ex-pats alike who have been coming here for years say it has some of the best tagine in town. the owner and head chef is from
we re invited for dinner. it s family style, of course, beginning with braywine, like a kefta pocket, hand formed envelopes of dough seasoned with seasoned beef, baked until golden and then crisped in oil. i m good for now well, one more. uh-oh, here we go. the main event, tagine of chicken. welcome, tony. thank you. just gorgeous. first, chopped onions, garlic, parsley and turmeric are blended with olive oil.
i m eating. let s talk about that, sunshine. what is a tagine, anyway? it s an original moroccan stew that can include meat, vegetables or ship. tonight, baby shark, calamari and monk fish with fresh mountain spinach smoked in the classic clay pot. the domed top is supposed to force the condensation back in to the dish and keep it moist and tender. that s delicious. i think it s the greens and the aromatics and the herbs, i have no idea what they are. never had anything like it. tangier version of farm to table. hi. wow. when s that? thank you. and a whole turbo, brushed with olive oil, salt and pepper and some coriander, then grilled perfectly over the coals. cuddled up next to the fish, tiny shark kabobs. cute.