Moroccan Fish Tagine

Name: Moroccan Fish Tagine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 white fish fillets (halibut/cod), about 6 oz each; 1 large onion, thinly sliced; 3 cloves garlic, minced; 1 tsp ground ginger; 1 pinch saffron threads; 1 can (14 oz) diced tomatoes; 1/2 cup green olives, pitted; 1 preserved lemon, pulp removed, rind sliced; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped

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Transport your senses to Morocco with this exquisite and aromatic Halal Fish Tagine. Firm white fish fillets, such as halibut or cod, are gently poached in a richly flavored broth of tomatoes, garlic, ginger, saffron, and a bouquet of fresh cilantro and parsley. The defining elements—salty green olives and tangy preserved lemon—add layers of complex, authentic flavor that is unmistakably North African. Cooked slowly in a tagine or Dutch oven, this dish is light yet deeply satisfying, healthy, and perfect for a special family dinner or entertaining. Serve it directly from the cooking vessel with crusty bread or couscous to soak up every last drop of the incredible sauce.

speichern

A traditional tagine pot filled with Moroccan fish stew, olives, and preserved lemon

Prep Time20 min

Cook Time30 min

Servings4 servings

Equipment

Tagine or Dutch ovenCutting board

Instructions

1
In a tagine or Dutch oven, sauté the sliced onion in olive oil until soft. Add garlic, ginger, and saffron; cook for 1 minute.
2
Add the diced tomatoes with their juice and 1/2 cup of water. Bring to a simmer and cook for 10 minutes.
3
Season fish fillets with salt and pepper. Nestle them into the sauce.
4
Scatter olives and preserved lemon rind over the fish. Cover and simmer gently for 10-12 minutes until fish is cooked through.
5
Sprinkle generously with fresh cilantro and parsley. Serve immediately from the tagine.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.