Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or halibut)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 cups chicken or fish broth
- 1 can (14 oz) diced tomatoes
- 1/2 cup pitted green olives, sliced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and lightly browned.
2. Add the minced garlic and all the spices (cumin, coriander, paprika, turmeric, cinnamon, ginger, and cayenne pepper) to the pot. Stir well and cook for 1-2 minutes, until fragrant.
3. Add the diced tomatoes (with their juices) and chicken or fish broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for 10-15 minutes, until the sauce has thickened slightly.
4. Cut the fish fillets into large chunks and season with salt and pepper. Add them to the pot, making sure they are submerged in the sauce. Cover the pot with a lid and let cook for 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
5. Add the sliced green olives and chopped parsley to the pot. Stir gently to combine and let cook for another 2-3 minutes, until the olives are heated through.
6. Taste the sauce and adjust seasoning as needed with salt and pepper.
7. Serve the fish tharid hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for cooking fish
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 14g
Dietary fiber: 4g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- You can use any white fish fillets you prefer, such as tilapia or haddock.
- If you don't have all the spices listed, you can use a pre-made Moroccan spice blend instead.
- You can use vegetable broth instead of chicken or fish broth to make this recipe vegetarian.
Variations:
- You can add other vegetables to the pot, such as diced bell peppers or carrots.
- You can use black olives instead of green olives, or a combination of both.
- You can serve the fish tharid over couscous or rice for a heartier meal.
Tips and tricks:
- Make sure to season the fish well with salt and pepper before adding it to the pot.
- If the sauce is too thick, you can add a bit more broth or water to thin it out.
- You can make this recipe ahead of time and reheat it gently on the stove or in the microwave.
Storage instructions:
- Store leftover fish tharid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish tharid gently on the stove or in the microwave until heated through.
Presentation ideas:
- Serve the fish tharid in a large bowl or platter, garnished with chopped parsley and olives.
Garnishes:
- Chopped parsley and olives
Pairings:
- Serve the fish tharid with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Couscous or rice
- Roasted carrots or sweet potatoes
- Green salad with lemon vinaigrette
Troubleshooting advice:
- If the fish is overcooked, it will be dry and tough. Make sure to check it frequently and remove it from the pot as soon as it flakes easily with a fork.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tharid is a traditional Arabic dish that dates back to the time of the Prophet Muhammad. It is a hearty stew made with bread, meat or fish, and vegetables, and is often served during Ramadan.
Flavor profiles:
- This fish tharid is a flavorful and aromatic dish with warm spices like cumin, coriander, and cinnamon, and tangy olives that add a briny note to the sauce.
Serving suggestions:
- Serve the fish tharid with warm bread or pita for dipping into the sauce.
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Region: Arabic