Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sauté 1 large chopped onion in 2 tablespoons of olive oil in a tagine or heavy-bottomed pot over medium heat until softened, about 5 minutes.

2. 2

   Add 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot, cooking for 1 minute until fragrant.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 0.5 teaspoon of ground turmeric, cooking the spices for 30 seconds.

4. 4

   Add 2 cups of diced tomatoes and 1 thinly sliced green bell pepper to the pot, pouring in 1 cup of vegetable broth and bringing the mixture to a gentle simmer.

5. 5

   Place 24 ounces of white fish fillets on top of the simmering vegetables, distributing 0.25 teaspoon of saffron threads, 0.5 preserved lemon (pulp removed and rind finely sliced), and 0.5 cup of pitted green olives around the fish.

6. 6

   Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, cover the tagine or pot, and let it simmer for 20-25 minutes until the fish is cooked through and flaky.

7. 7

   Garnish the finished tagine with 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley before serving.