Description
A comforting Moroccan dish featuring tender fish, vibrant tomatoes, and fragrant spices, perfect for cozy dinners.
Ingredients
- 1½ lb (700 g) firm white fish fillets (cod, halibut, or sea bass), cut into portions
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- A generous pinch of saffron threads, soaked in 2 tbsp warm water
- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped
- 1/2 cup low-sodium fish or vegetable stock
- 1 lemon, juiced (plus wedges to serve)
- 1/4 cup green olives, pitted and halved
- 1 tbsp chopped fresh cilantro or parsley, plus extra for garnish
- Salt and black pepper to taste
Instructions
- Prep the saffron: Soak the saffron threads in warm water for 5–10 minutes to release color and aroma.
- Sauté aromatics: Heat olive oil in a large skillet or a tagine over medium heat. Add sliced onion and cook until soft, about 6–8 minutes. Add garlic and ginger; cook 1 minute until fragrant.
- Toast spices: Stir in cumin, paprika, and coriander, cooking 30 seconds to bloom the spices. Pour in the soaked saffron and stir to combine.
- Build the sauce: Add diced tomatoes and stock, scraping browned bits from the pan. Let the sauce simmer for 8–10 minutes until thickened. Season with salt, pepper, and lemon juice.
- Add fish and olives: Nestle the fish portions into the sauce and scatter olives around them. Cover and simmer for 8–12 minutes until fish flakes easily.
- Finish and serve: Sprinkle with chopped cilantro or parsley and serve hot with crusty bread or couscous.
Notes
Allow saffron to soak fully for best flavor. Taste seasoning as you go, especially with tomatoes and olives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan