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 chef and owner sources a lot of his stuff and produce and the greens in the mountains. 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 bonner-inspiring benefits. if every dish i have been told over the years would make me
of course. all night, 24 clock. 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 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.
strong worked, i would have a permanent pup tent going on down, there so i take all of that with a grain of salt. hi. hello. his son delivers the food. it all starts with fresh olives, they re in season now and roasted walnuts. some warm, very good bread. squishy. and you get this stuff. everybody gets it. a pulpy puree of figs, raisins, strawberries and full of mohammed s potent herbs and spices. of course. all night, 24 clock. 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 an original moroccan stew that can include meat, vegetables or ship. tonight, baby shark, calamari
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 chef and owner sources a lot
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 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