Name: Fish tagine with saffron & almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: North African
Ingredients: 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 almond; 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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Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.55 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 almond
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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Nutrition: per serving

kcal299

low
fat11g

low
saturates1g
carbs10g
sugars9g
fibre2g
protein41g
salt0.7g

Method

step 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.
step 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 TIPS

FISH TAGINE: FREEZE AHEAD

Cook the tagine up to the end of Step 1, cool, then freeze the sauce in a plastic container, and freeze the fish separately. Defrost the sauce and the fish in the fridge overnight before continuing with Step 2.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.55 ratings

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