Are you ready to embark on a culinary adventure? If you’re a fan of Middle Eastern cuisine, you’ll love this recipe for Moroccan fish tagine with ginger and saffron. With a delightful blend of sweet and savory spices, this dish will surely transport your taste buds to the streets of Marrakech. And don’t worry if you’re new to tagine cooking – this recipe is easy to follow and well worth the effort. So gather your ingredients and impress your dinner guests with this delicious and exotic dish!
It was a warm afternoon in San Diego, and I was meeting with a client for a business lunch at a Middle Eastern restaurant. While we were enjoying our conversation, a large group of noisy children were seated near us, disrupting the peaceful atmosphere of the restaurant. However, the owner, an elderly Middle Eastern man, took it in stride and continued to focus on preparing the dishes for his customers.
As I perused the menu, I was drawn to the Moroccan fish tagine with ginger and saffron. The flavors sounded divine. Therefore, I couldn’t resist ordering them. When it arrived, I was not disappointed. The aroma alone was enough to make my mouth water. Moreover, the dish was a delightful blend of sweet and savory spices, with the fish perfectly cooked.
As I savored each bite, I couldn’t help but ask the owner for the recipe. To my surprise, he refused. I begged and pleaded, explaining that I was a food writer and would love to share the recipe with my readers. But he remained steadfast in his refusal.
Disappointed but undeterred, I made it my mission to recreate the recipe. I scoured the internet for similar recipes, consulted with other chefs, and experimented with different spice combinations. After many attempts, I finally hit the jackpot. Consequently, the resulting recipe was a near-perfect replica of the dish I had enjoyed at the restaurant.
To make this Moroccan fish tagine with ginger and saffron, you will need minced fresh flat-leaf parsley, cilantro, olive oil, sweet Hungarian paprika, Spanish saffron, ground ginger, and a lemon. You will also need four six-ounce boned fish fillets (tilapia works well), large tomatoes, garlic cloves, ground cumin, salt, and pepper. In addition, you will need carrots, onion, preserved lemon pulp, and green and/or black olives.
Many delicious side dishes can be served with Moroccan fish tagine with ginger and saffron to make a complete meal. For example:
Couscous: This is a traditional side dish often served with tagines in Morocco. Couscous is a type of semolina pasta that is cooked by steaming. It has a mild flavor and a fluffy texture making it the perfect accompaniment to the flavorful fish tagine.
Crusty bread: Another option is to serve the tagine with some crusty bread to mop up the delicious sauce. You can choose any bread you like, such as a French baguette or a rustic sourdough.
Salad: A fresh salad can add crunch and freshness to the meal. You can make a simple salad with greens, tomatoes, cucumber, and a lemon vinaigrette.
Roasted vegetables: Roasted vegetables are a great side dish for any meal. You can roast some root vegetables like carrots, sweet potatoes, and parsnips or seasonal vegetables like asparagus or Brussels sprouts.
Harissa: Harissa is a spicy North African condiment made from chili peppers, garlic, and other spices. It is often served with tagines to add some extra heat and flavor.
Mint tea: In Morocco, finishing a meal with a cup of sweet mint tea is common. You can brew some fresh mint leaves with hot water and sweeten them with honey for a refreshing and fragrant beverage.
These are just a few ideas for side dishes that would pair well with Moroccan fish tagine with ginger and saffron. Feel free to experiment and find your favorite combinations!
Here is how I created Moroccan fish tagine with ginger and saffron at home.
Ingredients:
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons minced fresh cilantro
- 1/2 cup olive oil
- 2 teaspoons sweet Hungarian paprika
- 8 threads of Spanish saffron, crushed
- 1 teaspoon ground ginger
- 1 lemon, sliced
- 4 six-ounce boneless fish fillets (tilapia works well)
- 4 large tomatoes, diced
- 2 large garlic cloves pressed
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 carrots, peeled and sliced 1/4-inch diagonally
- 1 onion, thinly sliced
- 1 tablespoon preserved lemon pulp
- 12 green and/or black olives, pitted
How to create Moroccan fish tagine with ginger and saffron?
- Firstly, mix parsley, cilantro, olive oil, paprika, saffron, and ginger in a large bowl. Add the juice of half a lemon and coat the fish fillets with the mixture. Cover and refrigerate for 1 to 2 hours. Cut the other half of the lemon into 8 very thin slices.
- Bring a large saucepan of water to a boil. Drop the tomatoes one at a time into the boiling water and count to 10. Remove with a slotted spoon and cool to room temperature. Peel off the skin.
- Place a strainer over a medium bowl. Cut the tomatoes into quarters and remove the seeds over the strainer. With a large spoon, rub the seeds to extract the juice into the bowl. Coarsely chop the tomatoes.
- In a large saucepan, combine the chopped tomatoes, their juice, garlic, and cumin. Cook over medium heat, mashing and stirring occasionally, until the sauce thickens slightly, which should take about 8 to 10 minutes. Season the sauce with salt and pepper to taste, then set aside.
- Preheat the oven to 350 degrees Fahrenheit. Arrange the carrot slices in a single layer at the bottom of a Dutch oven or enameled casserole. Next, layer the onion slices over the carrots and pour the tomato sauce over the onions. Cover the casserole with a tight-fitting lid or aluminum foil. Bake the vegetables in the oven for 30 minutes, until the carrots become tender.
- Take the casserole dish from the oven and put the fish fillets on the vegetables while keeping the marinade aside. Apply the preserved lemon pulp on each fillet, followed by two slices.
- Pour the reserved marinade around the fish fillets and surround them with the olives. Return the casserole to the oven and bake, uncovered, for 20 to 25 minutes, until the fish is flaky.
- Finally, you can spoon the sauce onto the fish, add some parsley or cilantro leaves for garnish, and optionally serve the dish over couscous.
Moroccan fish tagine with ginger and saffron is a delightful and exotic dish. This dish will impress your dinner guests with sweet and savory spices, despite the fact that preparing it may take some effort. However, it is well worth it! Follow this recipe and embark on a culinary adventure!
