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Moroccan Fish Tagine with Ginger & Saffron – Fragrant, Citrusy, and One-Pot Magic

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A fragrant Moroccan fish stew made with white fish, ginger, saffron, preserved lemon, and warm spices — simmered gently in a tomato-onion base for a light yet flavorful meal.

Ingredients

Scale

  • 1½ lbs firm white fish (cod, halibut, etc.), cut into chunks or fillets

  • 2 tbsp olive oil (plus more for garnish)

  • 1 onion, thinly sliced

  • 2 garlic cloves, sliced

  • 2 tomatoes, sliced (or 1 cup crushed tomatoes)

  • ½ preserved lemon, thinly sliced (or zest of 1 lemon)

  • ½ cup water or fish broth

  • Pinch of saffron threads

  • Salt and pepper to taste

  • Optional: 1 small potato, sliced thinly

For the Marinade (Chermoula):

  • 2–3 garlic cloves, minced

  • ½ cup fresh parsley and cilantro, chopped

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • 2 tbsp lemon juice

  • ¼ cup olive oil

  • Salt and pepper to taste

Instructions

  • Mix marinade ingredients. Coat fish and marinate for 30 minutes.

  • Heat oil in tagine or skillet. Layer onions, garlic, tomatoes, lemon slices, and optional potato.

  • Season lightly, then place marinated fish on top.

  • Add saffron water and ½ cup water or broth. Cover and simmer on low for 25–30 minutes.

  • Garnish with herbs and olive oil. Serve hot with couscous or bread.

Notes

  • Use firm fish that won’t fall apart.

  • For extra flavor, marinate fish longer.

  • Add olives or sliced peppers for variation.

Find it online: https://goldenflavorstudio.com/moroccan-fish-tagine-with-ginger-saffron-fragrant-citrusy-and-one-pot-magic/