Description
This Moroccan Fish Tagine with Ginger & Saffron is a fragrant, flavorful dish that brings together delicate fish, aromatic spices, and a rich, savory broth. The combination of saffron, ginger, and other spices creates a vibrant and comforting dish that’s perfect for a special occasion or an elegant weeknight dinner.
Ingredients
Scale
- 1 lb white fish fillets (such as cod, haddock, or tilapia)
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp paprika
- Pinch of saffron threads
- 1/2 cup hot water (for saffron)
- 1 cup canned diced tomatoes (or fresh)
- 1/2 cup fish stock or water
- 1/2 cup green olives, pitted and halved
- 1/4 cup preserved lemons, thinly sliced (optional)
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Prepare saffron: In a small bowl, soak the saffron threads in the hot water for about 10 minutes to release their flavor and color.
- Cook the aromatics: Heat olive oil in a tagine or large saucepan over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another 2 minutes.
- Add spices: Stir in the turmeric, cumin, coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.
- Simmer the sauce: Add the diced tomatoes and fish stock (or water) to the pot. Stir to combine. Pour in the saffron water along with the threads, then season with salt and pepper. Let the mixture simmer for 10-15 minutes until it thickens slightly.
- Add the fish: Gently add the fish fillets to the pot, spooning some of the sauce over the top. Cover and simmer for about 10-12 minutes, or until the fish is cooked through and flakes easily.
- Finish: Stir in the green olives and preserved lemons (if using). Garnish with fresh cilantro or parsley.
- Serve: Serve hot with couscous or crusty bread and lemon wedges on the side.
Notes
- If you can’t find preserved lemons, fresh lemon zest and a little lemon juice can work as a substitute, though the flavor won’t be as bold.
- This dish can also be made with other firm fish, such as snapper or bass.
- For a richer sauce, you can add a few tablespoons of butter or olive oil right before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Tagine or stovetop
- Cuisine: Moroccan