Anti Inflammatory Gluten Free Moroccan Fish Tagine
Total time55 min
Prep time20 min
Cook time35 min
4.5(28)
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Learn more →Ingredients
4 servings
For the chermoula
- ¼ tsp saffron threads
- 2 tbsp warm water
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- ½ tsp salt
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh lemon juice
For the fish
- 1 ½ lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 4 portions
For the tagine base
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 can (14 oz) diced tomatoes
- ½ cup chicken broth stock or fish stock
- ½ preserved lemon, pulp discarded, rind thinly sliced
- ½ cup green olives, pitted
For serving
- fresh cilantro sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 5 minutes until the water turns a deep golden yellow.
- 2
In the same small bowl, stir together the saffron water, 3 tbsp olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, cilantro, parsley, and lemon juice until a loose paste forms — this is the chermoula.
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