Moroccan Fish Tagine with Ginger & Saffron
Ingredients:
2 lbs white fish fillets (such as cod or halibut)
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron threads
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1/2 cup green olives, pitted and sliced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Lemon wedges for serving
Directions:
In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the ground cumin, ground coriander, ground cinnamon, and saffron threads to the pot, stirring well to combine. Cook for another minute to toast the spices.
Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle simmer. Season with salt and pepper to taste. Allow the sauce to cook for about 10 minutes, letting the flavors meld together.
Carefully place the fish fillets into the sauce, spooning some of the sauce over the top. Cover the pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Once cooked, gently stir in the sliced green olives and chopped cilantro. Serve the tagine hot, garnished with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings