Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

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(20 ratings)

Prep: 15 mins Cook: 25 mins


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

  • Freezable

Nutrition: per serving

  • kcal299
  • fat11g
  • saturates1g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein41g
  • salt0.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • good pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 600ml hot fish or chicken stock
  • 2 garlic clove, crushed
  • thumb-sized piece ginger, peeled and grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp tomato purée
  • 10 cherry tomato, halved
  • 2 tbsp ground almond
  • zest 1 orange, juice of ½



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 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)



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  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.

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Comments (22)

ossydave's picture

Just loved it although I might reduce the amount of stock next time.

Redexecgal's picture

Amazing! This dish is great for entertaining. The seasonings produce a flavor explosion. Even our Moroccan friend who dined with us said that the dish was authentic and brought back memories of home. He asked if I would please show his girlfriend how to make the dish.

SiNZ's picture

Very good. Used tarakihi. Personally I'd prefer more chilli but my guests aren't so keen on hot stuff as I am and they were very happy with it. The sauce would probably benefit from greater reduction but I provided a bed of couscous and some crusty bread too, allowing diners to mop up their sauce and it went down well. Will repeat and likely add some Portobello mushrooms to help give an element to soak in the sauce.

maisym00's picture

I was disappointed with this. I found there was too much of one of the spices, cinnamon I think, which overpowered everything and left a bad after-taste. Also, not hot enough for me, for a Morrocan-style meal, so I added some Peri Peri sauce. The saffron seemed completely drowned out by the other spices, a shame when it is quite pricey ingredient. I should have read some of the reviews on here as someone suggested adding harrisa paste which would work well I should think. Also, it was too runny for my liking and it ended up more like a fish stew/soup and perhaps best served with bread not couscous.

SiNZ's picture

I agree that the saffron didn't make much of a presence. I don't know about the cinnamon comment though - unless you added more than a teaspoon?

de.lish's picture

This is absolutely delicious, stacked with flavour. Very celebratory - a hint of Christmas even comes through - the orange, the saffron, the mix of spices, all gives incredible depth and well balanced rich flavour. Used three shallots instead of onion for extra sweetness. Didn't have fish stock, so used onion stock and added a dash of oriental fish sauce - worked just fine. Added a few scoops more of ground almonds to thicken the sauce further. Added in green beans and some baby red/yellow peppers for extra veg. Also used Monkfish rather than cod. Didn't need to extend the cooking times much. Served in a bowl as a fish stew - didn't need any couscous. Totally yum - highly recommended.

Lauren.Cini's picture

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

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

bosleyp's picture

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

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

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

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

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!


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