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tagine with fish, olives and saffron

Fish Tagine with Chermoula Sauce

Safiya
Moroccan fish tagine aka Tagine bil Hout is such a flavor-packed one-pot dish. Fish cooked in Moroccan Chermoula sauce with saffron, caramelized onion, potatoes, and olives. Quick to prepare and easy to cook dinner that will please many.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine algerian, Mediterranean, Moroccan, North African
Servings 8
Calories 165 kcal

Equipment

Tagine or Dutch Oven
Heat Diffuser

Ingredients 

Fish Tagine

  • 4 Tilapia loins or other white fish with firm meat , boneless, skinless, cut into 8 equal pieces
  • 1 large potato , washed, peeled and sliced into ¼" thick pieces
  • 1 large onion , peeled and minced
  • ½ cup calamata & green olives , more if you like olives
  • 2 Tablespoons olive oil

Chermoula Sauce

  • 2 medium tomatoes , shredded or pureed
  • ½ teaspoon lemon zest or 1 preserved lemon
  • 1 ½ teaspoons lemon juice
  • ¼ cup olive oil
  • 1 small bunch of minced cilantro , washed, stems removed
  • 5 minced garlic cloves
  • ½ teaspoon grated fresh ginger
  • 1 teaspoon cumin powder
  • 1 Tablespoon Ras-el-hanout or Harissa spice blend
  • ½ teaspoon Kashmiri red chili powder or sweet paprika
  • 15-20 saffron strands , grind in mortar and pestle then soak in 2 to 3 tablespoons of hot water
  • ½ teaspoon ginger powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon sea salt or Himalayan pink salt

Instructions 

  • Combine Chermoula ingredients, all the spices, and oil. Set it aside.
  • Add 2 tablespoons of oil and minced onion at bottom of the pan. Place tilapia loins, and sliced potatoes on top of the minced onion.
  • Pour Prepared chermoula sauce on top of the fish and potatoes. Spread the sauce evenly to cover the fish and potatoes.
  • Place the tagine on the stove and simmer on medium-low heat. Use a heat diffuser to prevent the tagine from the direct harsh heat.
  • Cover Tagine with aluminum foil. Cook without opening the covering for an hour.
  • Open the covering after an hour and add the olives. If the stew looks completely dry, add some(¼ cup or less) hot water.
  • Cover and simmer for an additional 10 to 15 minutes on low heat.
  • Serve it hot with Morrocan khobz, Pita, or Naan.

Baking Instructions

  • Preheat the oven to 400 F. Follow the above steps 1 to 3.
  • Cover the tagine with aluminum foil and place it on top of a baking sheet. Place the baking sheet with tagine in the preheated oven.
  • Bake for 1 hour at 400 F. Open the covering after an hour and add the olives.

Nutrition Information

Serving: 8g ,Calories: 165kcal ,Carbohydrates: 12.3g ,Protein: 13.2g ,Fat: 7.6g ,Saturated Fat: 1.4g ,Cholesterol: 12mg ,Sodium: 260mg ,Potassium: 531mg ,Fiber: 2g ,Sugar: 2.2g ,Calcium: 45mg ,Iron: 1mg

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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