Moroccan Fish Tagine (Print)
Tender white fish with fresh vegetables in a fragrant blend of warm spices, perfect for both family dinners and special occasions.
# Ingredients:
→ Fish
01 -
500g firm white fish (cod, halibut, or sea bass)
→ Vegetables
02 -
2 medium tomatoes, thinly sliced
03 -
1 large onion, thinly sliced
04 -
1 carrot, sliced
05 -
1 bell pepper, sliced
06 -
2 cloves garlic, minced
07 -
1 preserved lemon, sliced
08 -
60g mixed green or black olives
→ Spices & Aromatics
09 -
0.5g saffron threads, soaked in warm water
10 -
5g ground ginger
11 -
5g paprika
12 -
2.5g cumin
13 -
2.5g turmeric
14 -
Salt and freshly ground black pepper to taste
→ Liquids
15 -
30ml olive oil
16 -
120ml vegetable or fish stock
→ Garnish
17 -
30g fresh parsley, chopped
18 -
30g fresh cilantro, chopped
# Directions:
01 -
In a bowl, combine ground ginger, paprika, cumin, saffron threads with their soaking water, 1 tablespoon olive oil, and minced garlic. Mix thoroughly and coat the fish pieces with this aromatic marinade. Allow to marinate for at least 30 minutes to develop flavors.
02 -
In the base of a tagine or heavy-bottomed pan, arrange sliced onions, tomatoes, carrots, and bell peppers in overlapping layers. Drizzle with remaining olive oil and season lightly with salt.
03 -
Carefully place the marinated fish fillets on top of the vegetable bed. Distribute preserved lemon slices and olives around and over the fish.
04 -
Gently pour the stock around the edges of the tagine, being careful not to wash the marinade off the fish. Cover with the tagine lid or tight-fitting lid and cook over low heat for 30-40 minutes until fish is tender and flaky.
05 -
Remove from heat and sprinkle generously with chopped parsley and cilantro. Serve hot directly from the tagine with crusty bread or fluffy couscous on the side.
# Notes:
01 -
Authentic tagines are cooked over very low heat - if using a stovetop, use a heat diffuser for best results.
02 -
The dish can be prepared in advance up to the simmering stage and finished just before serving.