Moroccan Fish Tagine with Ginger and Saffron
This Moroccan Fish Tagine with Ginger & Saffron combines tender white fish with fresh vegetables and a perfect blend of warm spices.It's perfect for both cozy family dinners and special occasions!
Ingredients
- 1 lb firm white fish cod, halibut, or sea bass
- 2 medium tomatoes sliced
- 1 large onion sliced
- 1 carrot sliced
- 1 bell pepper sliced
- ½ tsp saffron threads soaked in warm water
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp turmeric
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ cup vegetable or fish stock
- 1 preserved lemon sliced
- ¼ cup green or black olives
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- Salt and pepper to taste
Instructions
Prepare the Marinade:
- Combine ground ginger, paprika, cumin, saffron threads (soaked in warm water), olive oil, and minced garlic. Mix well and rub the marinade onto the fish. Let it sit for at least 30 minutes.
Layer the Vegetables:
- In the base of the tagine, layer sliced onions, tomatoes, and bell peppers. Drizzle olive oil and sprinkle a pinch of salt.
Add the Fish and Flavor:
- Place the marinated fish on top of the vegetables. Add preserved lemon slices and olives.
Simmer the Tagine:
- Pour vegetable or fish stock around the edges to avoid washing off the marinade. Cover the tagine with its lid and cook over low heat for 30-40 minutes.
Garnish and Serve:
- Sprinkle chopped parsley and cilantro over the cooked tagine. Serve hot with crusty bread or fluffy couscous.