Entree: Morocco – Casablanca & Atlantic Coast – طاجين السمك ➤ Tajine as-samak (Moroccan fish tajine of firm white fish simmered with tomatoes, preserved lemon, olives and North African spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) firm white fish (cod, halibut, or sea bass), cut into 4 portions
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tsp (5 ml) ground paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1/4 tsp (1.25 ml) ground ginger
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1 14 oz (400 g) can chopped tomatoes (or 2 cups / 480 ml fresh chopped tomatoes)
- 1 preserved lemon rind, pulp removed, rind rinsed and thinly sliced
- 1 cup (150 g) pitted green or black olives
- 1/2 cup (120 ml) fish stock or water
- 1–2 tsp (5–10 ml) harissa or to taste (optional)
- 1/2 cup (15 g) chopped fresh cilantro and parsley combined
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. Heat the olive oil in a tajine or a heavy-bottomed covered skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
2. Stir in the paprika, cumin, turmeric, ground ginger, and the saffron with its soaking water (if using). Cook for 30 seconds until fragrant.
3. Add the chopped tomatoes (with juices if canned), preserved lemon rind, olives, and fish stock or water. Bring the mixture to a gentle simmer, season with salt and pepper, and cook uncovered for 8–10 minutes to meld flavors.
4. Nestle the fish portions into the tomato mixture, spooning some sauce over the fish. Reduce heat to low, cover, and simmer gently until the fish is just cooked through, about 10–15 minutes depending on thickness.
5. Taste and adjust seasoning with salt, pepper, and harissa if using. Stir in the chopped cilantro and parsley and finish with lemon juice if desired.
6. Serve hot from the tajine or skillet with crusty bread or couscous.