Moroccan Fish Tagine with Ginger and Saffron | Authentic North African Dish - Zest Plate

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 and freshly ground black pepper to taste
• 30ml olive oil
• 120ml vegetable or fish stock
• 30g fresh parsley, chopped
• 30g fresh cilantro, chopped