Tunisian Fish Tagine with Saffron and Olives

Ingredients

• about 680 g White fish fillets (cod, halibut, or sea bass)
• 3 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• about 790 g Canned crushed tomatoes
• 0.25 tsp Saffron threads
• 1 tbsp Preserved lemon, rind only, finely chopped
• 0.5 cup Green olives, pitted
• 0.25 cup Fresh cilantro, chopped
• 1 tsp Ground cumin
• 0.5 tsp Paprika
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 3 tablespoons of olive oil in a large skillet or tagine over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and 3 cloves garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Stir in the about 790 g of canned crushed tomatoes, 0.25 teaspoon of saffron threads, 1 tablespoon of preserved lemon rind (finely chopped), 0.5 cup of green olives (pitted), 0.25 cup of fresh cilantro (chopped), 1 teaspoon of ground cumin, 0.5 teaspoon of paprika, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine all ingredients.
3. 3Bring the tomato mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Gently place the about 680 g of white fish fillets into the simmering sauce. Spoon some of the sauce over the top of each fish fillet to ensure it is partially submerged.
5. 5Cover the skillet or tagine and continue to simmer for 10 to 15 minutes. The fish is cooked through when it flakes easily when gently pressed with a fork, or reaches an internal temperature of 63°C.
6. 6Serve the Tunisian Fish Tagine hot.

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