World Cuisine

Toasted Saffron, Herb and Preserved Lemon Fish Tagine

cook 20 mins
  • pinch of saffron threads
  • 300 ml (1/2 pint) warm water
  • 1–2 tablespoons olive oil
  • finely sliced rind of 1 preserved lemon (see page 68)
  • 500 g (1 lb) skinless firm fish fillets, such as sea bass, cut into chunks
  • small bunch of mint, finely chopped
  • salt and pepper
  • couscous, to serve (optional)
  • Dry-fry the saffron in a small frying pan over a medium heat for less than a minute until it emits a faint aroma. Using a pestle and mortar or spice grinder, grind to a powder, then stir in the measurement water until the saffron dissolves.
  • Heat the oil in a heavy-based saucepan or the base of a tagine, stir in the preserved lemon rind, fish, most of the mint and the saffron water and bring to the boil. Season, cover and cook gently, stirring occasionally, for 15 minutes until the fish is cooked through. Garnish with the reserved mint and serve with couscous, if liked.
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