Ingredients
Scale
- 1 lb firm white fish (cod, halibut, or sea bass)
- 2 medium tomatoes (sliced)
- 1 large onion (sliced)
- 1 carrot (sliced)
- 1 bell pepper (sliced)
- 1/2 tsp saffron threads (soaked in warm water)
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 cup vegetable or fish stock
- Salt and pepper to taste
- 1 preserved lemon (sliced)
- 1/4 cup green or black olives
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh cilantro (chopped)
Instructions
- Gather and slice all vegetables. Soak saffron threads in warm water.
- In a tagine or Dutch oven, heat olive oil over medium heat. Sauté onions until translucent, then add minced garlic.
- Stir in ground ginger, paprika, cumin, turmeric, and soaked saffron along with its water.
- Gently place fish on top of the mixture and pour in stock. Season with salt and pepper.
- Cover and simmer on low heat for about 30 minutes until the fish is cooked through.
- Add sliced preserved lemon and olives; garnish with parsley and cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: North African
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg