Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

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(13 ratings)


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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level



Serves 4

A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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  • 1 tbsp olive oil
  • 1 onion, chopped
  • good pinch saffron
  • 600ml hot fish or chicken stock
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and grated
  • ½ green chilli (deseeded if you don't like it too hot), finely sliced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tbsp tomato purée
  • 10 cherry tomatoes, halved
  • 2 tbsp ground almonds
  • zest 1 orange, juice of ½
  • 1 tbsp honey
  • 700g white fish, cut into large chunks
  • small bunch coriander, chopped
  • handful flaked almond, toasted
  • ½ green chilli, (deseeded if you don't like it too hot), to serve
  • couscous and natural yogurt, to serve (optional)

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  1. Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
  2. Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Recipe from Good Food magazine, July 2013

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Lauren.Cini's picture
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Delicious! Loads of flavour and always goes down really well with friends. Use a good fish such as cod loins. Can make everything in advance and just add the fish and heath through for a few minutes when ready to serve. Really nice served with pomegranate cous-cous to soak up the juice!!!

Frantic Flapjack's picture
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Not at all keen on this one. Very watery and flavourless sauce. Won't be making this again.

bosleyp's picture
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Lovely flavours. We cooked it with steaks of hake (bone in) and have a freezer box of sauce with some more hake for another portion ;-) . I shared the recipe with the nutritionists on my diet / exercise class and they passed it with flying colours, so well done Good Food for another tasty and healthy recipe.

liezeldutoit's picture
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Absolutely delicious, the hubby loved it and we will definitely be doing this again. I was actually considering to add cauliflower, will do this next time.

gervais's picture
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This is brilliant. So easy to make and very tasty, I added cauliflower to it and didn't bother with couscous, plenty left for another dinner. Will make again.

thecherub's picture
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Loved this recipe. Simple and ever so tasty. Didn't serve it with couscous just had it on its own, a slice of bread to mop up the sauce might be nice though. Followed the recipe exactly and it came out perfectly.

talsom33's picture

Lovely sauce! Didn't have saffron so I used turmeric instead.. which was still fine.

AnnaPanna81's picture

Loved this dish! Put some of it in the freezer to eat next week as well. Loved the almond and orange flavours, goes really well with couscous.

harveyjo's picture

Just finished making this dish. It was fantastic, I would definately give this dish five stars. This will now be a regular dish on my menu !

carollesley's picture

Very good recipe, I added some cooked prawns a tin of chick peas & a tsp of harissa paste which gave it a little bit more spice & depth. Thickened the sauce with some thickening granules. It will definitely need seasoning. Used Pollock, but would like to try it with another fish like monkfish.

caroljefferson's picture

Made this with chicken instead of fish, bunged it in the slo cooker for the day, absolutely delish!

llipparoni's picture
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Tastiest dish we have eaten in a long time. Absolutely lovely. I didn't have saffron and I used lemon instead of orange and whiting and haddock. I will be making this a lot!

t42and24t's picture

This was delectable. Usually I tinker a good deal with recipes,but not this time. The flavours were beautifully balanced. I used cod, which was texturally perfect.

garwoodg's picture

Full of different flavours, layered throughout the dish. Really popular with the boyfriend, will definitely cook it again!

mariabudgen's picture

Impressed with this recipe as has so much flavour. Have now made twice, first time using a cheaper fish from local fishmonger which was surprisingly good (wish I could recall what it was now) and then this evening using monkfish. This time I forgot to buy an orange so substituted a splash of tropical juice and a splash of apple juice. It lacked a bit of zing from the missing orange zest but didn't spoil the dish. Served it with couscous made using stock, and with some extra chopped coriander and mint stirred through. Lovely - and great that it's low calorie!

Char's picture

This is a lovely light tagine, the orange brings a really nice summer citrus taste to the dish. It is a dish which is ideal for a quick supper or even for a relaxed dinner party, I will definitely be making again. Please be more adventurous with the fish you use and choose a sustainable white fish it is delicious.