Three things: if you love fish, are bored of your regular dishes, and want an easy + healthy new recipe – then my version of Moroccan Fish Tagine is just right for you!
I am crazy about One Pot dishes that take little time and effort and still lend a bouquet of flavour and taste. This Fish Tagine is great to taste, can be batch cooked and frozen for busy weekdays, and is so yummy and looks so fancy, you can serve it as your weekend special – a complete winner in my cookbook. I chanced upon this dish first at a Moroccan restaurant and later found it in one of my recipe books. I made some changes to the original recipe based on what I had at home as well as to suit our palate – but the results were fantastic and so, you should give it a try too!
Makes: 4 p Level: Easy Preparation: 10 mins Cooking: 40 mins
- Salmon/Red Trout/ Red Snapper Fillets: 400g, cut to 4″ long pieces
- Olive Oil: 2 tbsp
- 1 Large Onion, finely chopped
- Saffron Threads: a pinch
- Ground Cinnamon: ½ tsp
- Ground Cumin: ½ tsp
- Ground Coriander: 1 tsp
- Turmeric Powder: ½ tsp
- Paprika Powder: ½ tsp
- Canned, chopped tomatoes: 150g
- Fish Stock / Warm Water: 1½ cups
- Green Olives, pitted: 50g (optional)
- Salt and Pepper: to taste
- Lemon Juice: 1 tbsp
- Fresh Coriander Leaves, chopped: to garnish
- Clean and de-skin the fillets and rub in some salt, pepper and lemon juice and keep aside
- Heat oil in a pan and cook the chopped onion over very low heat, stirring occasionally, until softened but not caramelised
- Add the saffron, cinnamon, coriander, cumin, turmeric, and paprika powders and cook for about a minute, stirring constantly
- Add in the tomatoes and stock, stir well and bring to a boil. Cover it and let it simmer for 10-15 min until it thickens
- Season it as per taste and stir in the mixture before adding the fish fillets, pushing them into the liquid
- Cover and cook for another 5-7 minutes, until the fish is thoroughly done
- Carefully stir in the olives, rest of lemon juice and fresh coriander leaves and serve immediately.
- Alternately, cool and freeze it in batches for later.
Serve it hot with some couscous or steamed rice and a side of salads for a wholesome and yummy meal.
- I sautéed the fillets before adding them into the broth
- I added a bit of sugar to balance the tartness of canned tomatoes
For more fish recipes and a quick inspiration, check:
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Until next time,