Fish with Saffron (Print Version)

# Ingredients:

→ Fish

01 - 500g of firm white fish like sea bass, halibut, or cod

→ Vegetables

02 - 1 large onion, thin slices
03 - 1 carrot, chopped into slices
04 - 2 medium tomatoes, thin slices
05 - 2 cloves garlic, finely chopped
06 - 1 brightly colored bell pepper, sliced
07 - 1 preserved lemon, cut into thin slices
08 - A total of 60g of green or black olives, or a mix

→ Spices & Aromatics

09 - 0.5g saffron threads, steeped in warm water
10 - 5g ground ginger powder
11 - 5g sweet paprika
12 - 2.5g ground cumin
13 - 2.5g turmeric powder
14 - Freshly cracked pepper and salt, to taste

→ Liquids

15 - 120ml fish or vegetable stock
16 - 30ml extra virgin olive oil

→ Garnish

17 - 30g fresh cilantro leaves, chopped
18 - 30g fresh parsley leaves, finely chopped

# Instructions:

01 - Grab a bowl and toss in cumin, paprika, ginger, saffron (with that soaking water), a spoonful of olive oil, and the minced garlic. Stir it all up until you get a nice blend. Coat your fish pieces in this mixture and let them soak up the goodness for at least half an hour.
02 - Cover the bottom of your tagine or a sturdy pot with overlapping slices of onion, tomatoes, carrots, and bell peppers. Splash the remaining olive oil on top and sprinkle a light touch of salt.
03 - Lay down the fish you've marinated right on top of the veggies. Add scattered slices of preserved lemon and drop in those olives, placing them all around the fish.
04 - Slowly pour the stock around the edges of the tagine. Keep the marinade on the fish intact. Pop a lid on your pot (or cover the tagine) and simmer on low heat for 30-40 minutes until the fish softens and flakes easily.
05 - Take the tagine off the heat, then sprinkle cilantro and parsley generously over the top. Set it on the table hot, and pair it with crusty bread or fluffy couscous.

# Notes:

01 - If you're using a tagine dish on the stovetop, use a heat diffuser and keep the heat low for the best outcome.
02 - You can prep this dish earlier and leave the simmering until right before it's time to eat.

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