Moroccan Fish Tagine with Ginger and Saffron Recipe
Moroccan Fish Tagine with Ginger and Saffron is a fragrant, flavorful dish that features tender white fish simmered with fresh vegetables and a blend of warm Moroccan spices including ginger, saffron, paprika, cumin, and turmeric. This comforting main course is beautifully aromatic and perfect for cozy family dinners or special occasions, served best with crusty bread or fluffy couscous.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering (Tagine) - considered under Stovetop cooking method
- Cuisine: Moroccan
Ingredients
Scale
Fish and Marinade
- 1 lb firm white fish (cod, halibut, or sea bass)
- ½ tsp saffron threads soaked in warm water
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp cumin
- 2 tbsp olive oil
- 2 cloves garlic minced
Vegetables and Flavorings
- 2 medium tomatoes sliced
- 1 large onion sliced
- 1 carrot sliced
- 1 bell pepper sliced
- 1 preserved lemon sliced
- ¼ cup green or black olives
- ½ tsp turmeric
- ½ cup vegetable or fish stock
- Salt and pepper to taste
Herbs
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
Instructions
- Prepare the Marinade: In a bowl, combine ground ginger, paprika, cumin, soaked saffron threads along with the soaking water, olive oil, and minced garlic. Mix thoroughly then rub this mixture all over the white fish pieces. Allow the fish to marinate for at least 30 minutes to absorb the flavorful spices.
- Layer the Vegetables: Place the sliced onions, tomatoes, and bell peppers evenly in the base of the tagine (or heavy-bottomed pot if a tagine is unavailable). Drizzle with a bit of olive oil and sprinkle a pinch of salt over the vegetables.
- Add the Fish and Flavor: Arrange the marinated fish fillets on top of the layered vegetables. Scatter the sliced preserved lemon and olives around and atop the fish for added zest and depth of flavor.
- Simmer the Tagine: Pour the vegetable or fish stock gently around the edges of the tagine to avoid washing off the marinade on the fish. Cover the tagine with its lid and cook over low heat for 30-40 minutes, allowing the fish and vegetables to gently simmer and meld flavors together.
- Garnish and Serve: Once cooked, sprinkle chopped fresh parsley and cilantro over the top. Serve the tagine hot, ideally accompanied by crusty bread or fluffy couscous to soak up the flavorful sauce.
Notes
- Use firm white fish such as cod, halibut, or sea bass for best results.
- Soaking saffron threads in warm water releases their color and flavor effectively.
- If you don’t have a tagine, use a heavy-bottomed pot with a tight-fitting lid to simmer the dish.
- Preserved lemon adds authentic Moroccan flavor – if unavailable, fresh lemon zest can be a substitute but the taste will differ.
- Adjust seasoning with salt and pepper to your preference before serving.
- This dish pairs wonderfully with couscous or crusty bread to complement the sauce.
Keywords: Moroccan fish tagine, ginger fish recipe, saffron fish, Moroccan cuisine, fish with preserved lemon, tagine recipe, stovetop Moroccan dishes
