Saffron & Herb Fish Tagine
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.--------------------------------------------------------------------------------------------------
