Moroccan Fish Tagine with Olives and Preserved Lemons

Ingredients

• 1.5 lbs Firm white fish fillets
• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 lemon Preserved lemon
• 0.5 cup Green olives
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 1 cup Fish broth
• 1 tsp Salt
• 0.5 tsp Pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat, about 350°F (175°C).
2. 2Add the 1 medium onion, chopped into 1/2-inch pieces, and cook until softened and translucent, about 5 minutes. Do not let it brown.
3. 3Add the 2 cloves of garlic, minced, 1 teaspoon of ginger, grated, 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric. Stir constantly and cook until fragrant, about 1 minute.
4. 4Pour in the 1 cup of fish broth. Add the 0.5 preserved lemon, rind removed and flesh chopped into small pieces, and the 0.5 cup of green olives. Stir to combine.
5. 5Bring the liquid to a gentle simmer, then carefully place the 1.5 lbs of firm white fish fillets into the pot. Ensure the fish is mostly submerged.
6. 6Cover the pot and reduce the heat to low. Simmer gently for 10-12 minutes, or until the fish flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).
7. 7Remove the pot from the heat. Stir in the 0.25 cup of fresh cilantro, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
8. 8Serve the Moroccan Fish Tagine immediately.

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