Breakfast

Saffron-Infused Moroccan White Fish Tagine

Name: Saffron-Infused Moroccan White Fish Tagine
Cook time: 30 min
Total time: 30 min
Ingredients: 1.5 pounds firm white fish fillets, cut into large chunks; 0.5 teaspoon high-quality saffron threads, crushed; 3 tablespoons extra virgin olive oil; 1 small yellow onion, finely grated; 4 cloves garlic, minced; 1 teaspoon ground cumin; 0.5 teaspoon ground ginger; 0.25 cup fresh cilantro, finely chopped; 1 preserved lemon, rind only, thinly sliced; 0.5 cup water

30 min511 kcal

The aroma of blooming saffron threads and earthy cumin rises from the earthenware vessel as the lid is lifted, revealing translucent, butter-soft fish. Gently poached in a fragrant chermoula base, this Moroccan staple finds a place at the breakfast table when paired with warm, crusty khobz bread. It is a refined, savory start to the day that balances the delicate sweetness of white fish with the sharp brightness of preserved lemon.

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Ingredients

1.5 pounds firm white fish fillets, cut into large chunks
0.5 teaspoon high-quality saffron threads, crushed
3 tablespoons extra virgin olive oil
1 small yellow onion, finely grated
4 cloves garlic, minced
1 teaspoon ground cumin
0.5 teaspoon ground ginger
0.25 cup fresh cilantro, finely chopped
1 preserved lemon, rind only, thinly sliced
0.5 cup water

Method

1Soak the crushed saffron threads in two tablespoons of warm water for ten minutes to bloom.
2Heat the olive oil in a tagine or wide heavy-bottomed skillet over medium heat.
3Sauté the grated onion and minced garlic until softened and translucent.
4Stir in the cumin, ginger, cilantro, and the bloomed saffron liquid to form a fragrant base.
5Arrange the white fish pieces in the pan and distribute the preserved lemon strips over the top.
6Pour the water around the perimeter of the fish to create steam.
7Cover the tagine and simmer on low heat for 12 minutes until the fish flakes easily with a fork.
8Remove from the heat and let the dish rest for 3 minutes before serving directly from the vessel.