Mediterranean Fish Tagine

A fragrant and tender white fish stew, slow-simmered in a rich, aromatic tomato sauce with olives and preserved lemon. Served with fluffy saffron rice and stewed chickpeas.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 7
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $3.95/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• tangy
• spicy
• rich
• steam

Ingredients

• 4 tablespoon olive oil (extra virgin)
• 1 yellow onion (large, thinly sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 2 pinch saffron threads (steeped in 2 tablespoons hot water)
• 1 can crushed tomatoes (28 ounce)
• 1 cup vegetable broth
• 1 cup green olives (pitted, halved)
• 0.25 cup preserved lemon peel (chopped)
• 1.5 pound white fish fillets (firm, cut into 7 pieces)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1.5 cup basmati rice (uncooked)
• 3 cup water

Instructions

1. Heat 3 tablespoons of olive oil in a large Dutch oven or tagine over medium heat. Add the thinly sliced yellow onion and cook until softened and lightly golden, about 8-10 minutes. Add 4 cloves minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
2. Stir in 2 teaspoons ground cumin, 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, and the steeped saffron threads. Cook for 1 minute, allowing the spices to toast.
3. Pour in 1 can of crushed tomatoes and 1 cup of vegetable broth. Add 1 cup of halved pitted green olives and 1/4 cup of chopped preserved lemon peel. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes for the flavors to meld.
4. While the tagine simmers, prepare the saffron rice: In a medium saucepan, combine 1 1/2 cups uncooked basmati rice, 3 cups water, 1/2 teaspoon salt, 1 tablespoon olive oil, and the optional steeped saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
5. Season the 1 1/2 pounds of white fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently nestle the seasoned fish and 1 can of rinsed and drained chickpeas into the tagine sauce. Spoon some of the sauce over the fish.
6. Cover the Dutch oven or tagine and continue to cook for 15-20 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook. Garnish with 1/4 cup of fresh cilantro if desired.
7. Serve the Mediterranean fish tagine hot, with each serving including a piece of fish, a generous portion of the stewed chickpeas and sauce, and a side of fluffy saffron rice.

Notes

Using a tagine pot enhances the cooking experience, but a heavy-bottomed Dutch oven works perfectly well. For deeper flavor, consider making this dish a day ahead and gently reheating; flavors will intensify overnight. Preserved lemon adds a unique salty, tangy punch – use judiciously. If unavailable, use a bit more fresh lemon juice, but the flavor will differ.

Nutrition (per serving)

• Calories: 480
• Protein: 37 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 10 g
• Sodium: 980 mg
• Saturated Fat: 2.5 g
• Sugar: 7 g
• Cholesterol: 60 mg