Moroccan Spiced Cod Tagine

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of cod fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat, then add 1 large chopped onion and cook for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 tablespoon of grated ginger, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of turmeric, and 0.5 teaspoon of ground coriander, cooking for 1 minute until fragrant.

4. 4

   Pour in 400 grams of canned diced tomatoes and 250 ml of vegetable broth, add 0.25 teaspoon of saffron threads, then bring the mixture to a simmer.

5. 5

   Gently place the seasoned cod fillets into the simmering sauce, nestling them carefully, and scatter 0.5 chopped preserved lemon and 100 grams of pitted green olives around the fish.

6. 6

   Cover the tagine or pot and let it gently simmer for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.

7. 7

   Garnish the Moroccan Spiced Cod Tagine with 0.25 cup of fresh chopped cilantro before serving immediately.