Moroccan Fish Tagine with Ginger and Saffron | Authentic North African Dish
Discover how to prepare tender white fish with vegetables in a fragrant blend of ginger, saffron and traditional Moroccan spices for a memorable meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Tagine
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
Ingredients
- 500g firm white fish (cod, halibut, or sea bass)
- 2 medium tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 1 carrot, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 preserved lemon, sliced
- 60g mixed green or black olives
- 0.5g saffron threads, soaked in warm water
- 5g ground ginger
- 5g paprika
- 2.5g cumin
- 2.5g turmeric
- Salt
- freshly ground black pepper
- 30ml olive oil
- 120ml vegetable or fish stock
- 30g fresh parsley, chopped
- 30g fresh cilantro, chopped
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