How to Make Moroccan Fish Tagine

white fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is cost-effective.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers similar flavor, and dried herbs are easier to store.

Start cooking basmati rice in a rice cooker.

Wash and slice 2 lemons thinly using a mandolin.

Add 3 tablespoons of sugar, 3 tablespoons of salt, and 3/4 cup of olive oil to the lemon slices and mix well.

Pack the lemon mixture into a jar and set aside for quick preserved lemons.

Chop 1 onion, 1 bell pepper, and 1 carrot into strips.

Slice 1/3 cup of green pitted olives into quarters.

Cut 1/2 pound of cod into 1.5 to 2-inch pieces and season with 1/2 teaspoon of salt.

Prepare a spice paste (charmoula) by blending 1/2 cup of cilantro, 4 garlic cloves, 1 1/4 teaspoons cumin, 1 1/4 teaspoons paprika, and 1/4 teaspoon cayenne in a food processor.

Add 1 tablespoon and 1/2 of fresh lemon juice and 2 tablespoons of olive oil to the charmoula and mix until finely chopped.

Heat a Dutch oven over medium heat with 1/4 cup of olive oil and add the chopped vegetables and 1/4 teaspoon of salt; cook for 5 minutes until softened.

Add 14.5 ounces of canned diced tomatoes (with juice), green olives, and preserved lemons to the pot.

Coat the cod pieces with the charmoula and place them on top of the vegetable mixture in a single layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens