Moroccan cuisine, a palate-pleasing tapestry of flavors, textures, and aromas, offers a culinary journey unlike any other. Among its crown jewels is the Fish Tagine with Ginger and Saffron, a dish that encapsulates the essence of Moroccan cooking. This recipe not only promises a delightful taste experience but also a voyage into the heart of Moroccan culinary traditions. Let’s embark on this flavorful adventure, where each ingredient tells a story of culture, tradition, and the vibrant landscapes of Morocco.
Ingredients:
To bring this exotic dish to your table, you will need:
- ¼ cup minced fresh flat-leaf parsley
- 2 tablespoons minced fresh cilantro
- ½ cup olive oil
- 2 teaspoons sweet Hungarian paprika
- 8 threads Spanish saffron, crushed
- 1 teaspoon ground ginger
- 1 lemon
- 4 six-ounce boned fish fillets (e.g., tilapia)
- 4 large tomatoes
- 2 large garlic cloves, pressed
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 carrots, peeled, sliced diagonally ¼-inch
- 1 onion, thinly sliced
- 1 tablespoon preserved lemon pulp
- 12 green and/or black olives, pitted
- Fresh parsley and/or cilantro leaves for garnish
Directions:
- Marinate the Fish: In a large bowl, combine parsley, cilantro, olive oil, paprika, saffron, and ginger. Squeeze the juice from half a lemon into the mixture. Coat the fish fillets with this marinade, cover, and refrigerate for 1 to 2 hours, allowing the flavors to meld beautifully.
- Prepare the Tomatoes: Bring a pot of water to a boil. Blanch the tomatoes for 10 seconds each, then peel them. After seeding and chopping, keep the tomatoes and their juice aside.
- Tomato Sauce Creation: In a saucepan, cook the chopped tomatoes with their juice, garlic, and cumin until the mixture thickens. Season with salt and pepper to taste. This sauce will form a flavorful base for the tagine.
- Assemble the Tagine: Preheat your oven to 350°F (175°C). In a casserole dish, layer the sliced carrots and onions. Cover these with the tomato sauce and bake for 30 minutes.
- Bake the Fish: Place the marinated fish fillets on top of the baked vegetables. Add preserved lemon pulp and thin slices of the remaining lemon half. Bake uncovered for 20-25 minutes, or until the fish is perfectly flaky.
- Garnish and Serve: Just before serving, garnish with fresh parsley and/or cilantro leaves. For a complete Moroccan experience, serve the fish tagine over a bed of fluffy couscous.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Calories: 350 kcal per serving
- Servings: 4
This Moroccan Fish Tagine with Ginger & Saffron not only stands as a testament to the rich and diverse Moroccan culinary heritage but also offers a heartwarming meal that brings people together. Through the simplicity of its preparation and the depth of its flavors, this dish invites you to explore the wonders of Moroccan cuisine right from your kitchen. Whether you’re a seasoned chef or a curious cook, this recipe promises an unforgettable culinary adventure. Bon Appétit!
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Moroccan Fish Tagine with Ginger & Saffron
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
The Moroccan Fish Tagine with Ginger & Saffron is a symphony of flavors that elegantly combines the freshness of the sea with the warm, aromatic spices of North Africa. Each component, from the delicately flavored fish to the vibrant tomato sauce and the subtle hint of preserved lemon, works in harmony to create a dish that is both comforting and exotic.
Ingredients
¼ cup minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
½ cup olive oil
2 teaspoons sweet Hungarian paprika
8 threads Spanish saffron, crushed
1 teaspoon ground ginger
1 lemon
4 six-ounce boned fish fillets (e.g., tilapia)
4 large tomatoes
2 large garlic cloves, pressed
1 teaspoon ground cumin
Salt and pepper to taste
2 carrots, peeled, sliced diagonally ¼-inch
1 onion, thinly sliced
1 tablespoon preserved lemon pulp
12 green and/or black olives, pitted
Fresh parsley and/or cilantro leaves for garnish
Instructions
Mix parsley, cilantro, olive oil, paprika, saffron, and ginger in a large bowl. Add juice from half a lemon. Coat fish fillets with mixture, cover, and refrigerate for 1 to 2 hours. Slice the remaining lemon half into thin slices.
Blanch tomatoes in boiling water for 10 seconds each, then peel. Seed and chop tomatoes, reserving the juice.
Cook tomatoes, juice, garlic, and cumin in a saucepan until thickened. Season with salt and pepper.
Preheat oven to 350°F. Layer carrots and onions in a casserole, cover with tomato sauce, and bake for 30 minutes.
Add fish fillets on top of the vegetables, add preserved lemon pulp and lemon slices, and bake uncovered for 20-25 minutes until fish is flaky.
Garnish with fresh herbs and serve over couscous if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350