Description
A flavorful and healthy Cod and Olive Tagine served with brown rice. This dish combines tender cod with the rich flavors of olives, tomatoes, and aromatic spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup chopped fresh parsley
- 1 pound cod fillets, cut into 2-inch pieces
- 1 cup uncooked brown rice
- 2 cups water
- Salt and black pepper to taste
Instructions
- Cook brown rice: Combine brown rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until water is absorbed and rice is tender.
- Heat olive oil in a large skillet or tagine over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add diced tomatoes, vegetable broth, and olives. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Gently add the cod pieces to the sauce. Cover and cook for 8-10 minutes, or until the cod flakes easily with a fork.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve the cod and olive tagine over the cooked brown rice.
Notes
- For a spicier tagine, add more cayenne pepper.
- You can substitute other firm white fish like tilapia or snapper for cod.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 50mg