Name: Saffron & Herb Fish Tagine
Ingredients: pinch saffron threads; 300 ml warm water; 1½ tablespoons olive oil; 1 preserved lemon (finely sliced rind); 500 g skinless (firm-fleshed fish fillets, such as sea bass, cut into chunks); small bunch mint (finely chopped); salt and pepper

Saffron & Herb Fish Tagine

Portions:4

Recept afdrukken

Equipment

Ingrediënten

▢ pinch saffron threads
▢ 300 ml warm water
▢ 1½ tablespoons olive oil
▢ 1 preserved lemon finely sliced rind
▢ 500 g skinless firm-fleshed fish fillets, such as sea bass, cut into chunks
▢ small bunch mint finely chopped
▢ salt and pepper

Instructies

Dry-fry the saffron in a small frying pan over a medium heat for less than a minute until it emits a faint aroma.
Using a pestle and mortar or spice grinder, grind to a powder, then stir in the measurement water until the saffron dissolves.
Heat the oil in the base of a tagine or a large, heavy-based saucepan.
Stir in the preserved lemon rind, fish, most of the mint and the saffron water and season with salt and pepper.
Bring to the boil, then reduce the heat, cover and cook gently, stirring occasionally, for 15 minutes until the fish is cooked through.
Garnish with the reserved mint and serve with couscous, if liked.

Notes / Tips / Wine Advice:

For sea bass with olives, saffron & preserved lemon,

heat 2 tablespoons olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in a pinch of saffron threads, 2 tablespoons finely sliced green olives and 1 tablespoon finely sliced preserved lemon rind and cook for 1,5 minutes to let the flavours mingle. Add 500 g skinless, firm-fleshed fish fillets, such as sea bass, cut into bite-sized pieces, and cook for a further 3 minutes. Season, cover and cook over a low heat for 5 minutes until the fish is just cooked through. Serve with couscous.

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Recipe Category Fish / Seafood

Country Arabic / Moroccan

Saffron & Herb Fish Tagine