Moroccan Fish Tagine with Ginger & Saffron: A Flavorful North African Dish

Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
Add the minced garlic and grated ginger to the onions and cook for another 1-2 minutes, stirring occasionally.
Step 2: Cook the Spices

Stir in the ground turmeric, cumin, cinnamon, and paprika, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for about 5 minutes, breaking them down with a spoon as they soften. The mixture should become thick and saucy.
Step 3: Add the Saffron and Fish Stock

Pour in the fish stock (or water) and the soaked saffron, including the liquid. Stir to combine and bring to a simmer.
Let the sauce cook for 5-7 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper.
Step 4: Add the Fish

Gently nestle the fish fillets into the sauce, making sure they are submerged.
Cover the tagine with a lid (or if using a pot, cover with a lid or foil), and let it simmer for 15-20 minutes, until the fish is cooked through and flakes easily with a fork.
Step 5: Garnish and Serve

Once the fish is cooked, carefully transfer the fillets to serving plates. Spoon the sauce and vegetables over the fish.
Garnish with freshly chopped parsley, cilantro, and preserved lemon slices, if using.
Serve the tagine with couscous, rice, or warm flatbread to soak up the flavorful sauce.
Serving and Storage Tips: