Discover the delightful world of Moroccan cuisine with this savory Moroccan Fish Tagine recipe. Infused with the aromatic flavors of ginger and saffron, this dish offers a unique and healthy twist on traditional North African seafood recipes.
Ingredients
Scale:
2 pounds of firm white fish (such as cod, halibut, or snapper)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
Juice of 1 lemon
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, sliced
1 cup diced tomatoes
1 cup vegetable or fish stock
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup almonds, toasted
Instructions
Prepare the marinade by combining the olive oil, ground ginger, cumin, coriander, saffron with its soaking water, and lemon juice in a mixing bowl.
Season the fish with salt and pepper, then coat it with the marinade. Cover and let it marinate in the fridge for at least 30 minutes.
In a tagine or a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced bell pepper to the pan. Cook for another 3-4 minutes.
Stir in the diced tomatoes and cook for 5 minutes.
Pour in the vegetable or fish stock and bring to a simmer. Add the chickpeas and cook for another 5 minutes.
Gently place the marinated fish on top of the sauce. Cover and let it simmer on low heat for about 20-25 minutes.
Once cooked, sprinkle with fresh cilantro and toasted almonds before serving.
