Fish Tagine, also known as Tagine Samak, is a North African dish celebrated for its aromatic spices and tender fish. Combining succulent fish with a mix of tomatoes, peppers, and traditional Moroccan spices like cumin, paprika, and saffron, this dish is slow-cooked in a tagine pot. It offers a flavorful and wholesome meal evoking the vibrant markets of Marrakech. Perfect for those who appreciate Mediterranean cuisine or want to explore new flavors, Fish Tagine promises to delight the palate with its rich colors and enticing aroma.
Ingredients
- 1 1/2 pounds white fish fillets, such as cod or haddock
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads, crushed
- 1 can (14 oz) diced tomatoes
- 1 cup red bell pepper, sliced
- 1/4 cup green olives, pitted
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1 cup fish or vegetable broth
Instructions
- Season the fish fillets with salt, pepper, and a pinch of paprika. Marinate in the fridge for 1 hr.
- Heat olive oil in a tagine pot over medium heat. Add the onion and garlic; sauté until fragrant, about 3 min.
- Stir in the cumin, paprika, and saffron. Add diced tomatoes, bell pepper, and olives. Cook for 5 min to blend flavors.
- Place the marinated fish fillets on the vegetable mixture. Pour in the broth. Cover and simmer for 30 min.
- Sprinkle cilantro over the tagine before serving. Serve with couscous or crusty bread.
Keywords: Dinner, Fish, Tagine, North African, Moroccan
Spice Rack: Cumin, Paprika, Saffron
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