Tajine de Poisson aux Artichauts

Tajine de Poisson aux Artichauts is a vibrant and aromatic Moroccan seafood dish featuring tender fish and artichokes simmered with a blend of spices. This gluten-free recipe is perfect for a light yet satisfying meal, showcasing the rich flavors of North African cuisine.

Ingredients

• White fish fillets (e.g., cod or haddock) - 300 grams
• Artichoke hearts (canned or frozen) - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, chopped
• Green bell pepper - 1, sliced
• Cilantro - 2 tablespoons, chopped
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Water - 200 ml

Steps

1. In a tajine or a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, chopped tomato, and green bell pepper to the pan. Cook for an additional 5 minutes until the vegetables soften.
3. Stir in the cumin, paprika, turmeric, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
4. Add the artichoke hearts to the pan and gently mix them with the vegetables and spices.
5. Pour in the water and bring the mixture to a simmer. Allow to cook for about 10 minutes to let the flavors meld.
6. Gently place the fish fillets on top of the vegetable mixture. Drizzle with lemon juice and sprinkle with chopped cilantro.
7. Cover the tajine or skillet and cook for another 10-15 minutes until the fish is cooked through and flakes easily with a fork.
8. Serve hot, garnished with additional cilantro and lemon wedges if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in fiber from artichokes, aiding in digestion.

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