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 sen hull 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 receive is from the nearby mountains. and he sources a lot of his stuff, his produce and his greens from there. and he s real proud of them.
famously dubbed as a 4,000-year-old rock band, bashir, his son and these musicians maintain one of the oldest still living musical traditions on earth. 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 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.
manly. you know what? i m eating. let s not talk about that, okay, sunshine? what is a tagine, anyway? it s a traditional moroccan stew that can include meat, vegetables or ship. tonight, baby shark, calamari and monkfish with fresh mountain spinach, smoked in the classic clay top. 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. what 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.
manly. you know what? 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 monkfish with fresh spinach. it is smoked in a 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.
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 after simmering in a touch of olive oil and water, the chicken is fried until crispy, served with roasted almonds, paprika and ginger. nice. he smells the food. like anywhere else in the arab world, eating with your hands, always the right one, is proper dining etiquette.