Seafood tagines are hearty dishes full of firm-fleshed fish, flavored with saffron, tomatoes, cumin, and fresh ginger. This dish is a great one to serve to dinner guests. Accompany it with a fruit salad to cool down some of the spice in the tagine. Cod, halibut, or sea bass works well here.

SERVES 6

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 2 garlic cloves. Minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2 teaspoons saffron threads, crushed in the palm of your hand
• 1 large red onion. Coarsely chopped
• 3 medium carrots. Coarsely chopped
• one 14-0unce can chopped tomatoes with their juice
• 1/2 cup chicken stock or store-bought chicken broth
• 2 pounds cod. Sea bass. Or halibut fillets
• 1 cup oil-cured black or green olives. Pitted and chopped
• salt and freshly ground black pepper (optional)
• 1 lemon thinly sliced crosswise (for garnish)
• 1/2 cup finely chopped fresh cilantro (for garnish)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat. Add the garlic, ginger, paprika, cumin, saffron, and onion and saute for 2 minutes, or until the onion begins to soften. Add the carrots, tomatoes, and stock, stirring to blend. Add the fillets to the sauce and spoon some of the sauce over the fillets. Lock the lid in place and cook at high pressure for 5 minutes, or 7 minutes if you’re using sea bass.
2. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping stearn. Carefully remove the fish to a serving platter and cover with aluminum foil to keep warm. Bring the sauce to a boil, add the olives, and remove from the heat. Taste the sauce for seasoning and add salt and pepper if necessary. Spoon some of the sauce over the fish and garnish with the lemon slices and cilantro.