Name: Saffron fish tagine with shallots and sultanas (Tajine de poisson au safran, échalotes et raisins)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 kg (2 lb 2 oz) robust white fish fillet (such as pollock) skinned, boned and cut into large chunks; 1 cinnamon stick, roughly broken; 1 tsp sweet paprika; 1 tsp saffron, plus 4–5 extra pinches; 1 tsp ground black pepper; 1 tsp ground ginger; 2 tbsp olive oil; 125 g (4½ oz) sultanas, soaked in water for 20 minutes; 500 g (1 lb 2 oz) whole shallots, peeled; 250 ml (9 fl oz) water; 1 large onion, peeled and finely sliced into rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This dish is a great way of preparing robust, white, low-cost fish that you might not otherwise eat, but be careful not to overcook it. The balance of saffron and sultanas with the slippery shallots works very well. Aicha has a clever trick of peeling the onion and shallots in a bowl of water to avoid weeping inconsolably into the tagine.