sewage. 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. on shore 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 coming here for years say it s got some of the best tagine in town. the owner and head chef is from the nearby riff mountains and
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. on shore 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 coming here for years say it s got some of the best tagine in town. the owner and head chef is from the nearby riff mountains and sources a lot of his stuff, produce and greens from there
kefta pocket. hand formed envelopes, seasoned with beef, baked until golden 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. the bird is generously coated an stuffed then after simmering in a touch of olive oil and water, the chicken is fried till crispy. served with roasted almonds and olives, paprika and ginger. nice. he smells the food.
yeah, yeah, i get it. it s supposed to make me more manly. you know what? i m eating. let s not talk about that, okay, sunshine. what is a tagine, anyway, a traditional moroccan stew that can include meat, vegetables or ship. tonight, baby shark, calamari and monkfish, smoked in the classic clay pot that give it its name. the pot is supposed to force the condensation back into the dish and make it moist and tender. it s delicious, with the green and aromatics, i have no idea what they are. i ve never had anything like that. the tangier version of farm to table. hi. what is 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,
kefta pocket, hand formed envelopes of dough seasoned with 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. the bird is generously coated and stuffed, and after simmering in a touch water and oil, the chicken ask fried until crispy, served with roasted almonds, paprika and ginger. nice.