Moroccan cuisine · Fish & Seafood

Hout bel Hamed wa Zaafran

Fish fillet gently poached in a golden broth of preserved lemon, saffron and ginger, finished with cilantro.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 1 preserved lemon
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 2 onions
• 4 garlic cloves
• 1 bunch fresh cilantro
• 400 ml fish stock
• 5 tbsp olive oil
• 1 tbsp butter
• Salt, pepper

Instructions

1. Soak the saffron threads in 3 tbsp hot water for 10 min, quarter the preserved lemon, remove the flesh and cut the peel into thin strips.
2. Slice the onions into fine half-rings, cut the garlic into slices and divide the fish into four portions.
3. Warm the olive oil in a wide pan and soften the onions with garlic and ginger over low heat for 6–8 min until translucent but not browned.
4. Pour in the fish stock and saffron water, add the preserved lemon strips and reduce uncovered for 8 min to about two-thirds.
5. Add the fish pieces, lower the heat so the liquid just trembles, and poach covered for 8–10 min until the fish is just opaque inside.
6. Lift out the fish, swirl the butter into the broth, season with salt and pepper, pour over the fish and serve with plenty of chopped cilantro.