Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

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(33 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 cloves, 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 tomatoes, 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, questions and tips

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23rd Feb, 2020
Great recipe! I swapped the orange for two small preserved lemons which added great saltiness and acidity, and served with couscous with pomegranate, tahini and mint - yum! Will definitely make again
Maria Christensen's picture
Maria Christensen
20th Feb, 2020
Love this recipe. I have done it a few times now and always goes down well. Love the fact that you can cook ahead then just add the fish so great for entertaining whilst not being stuck in the kitchen. I prefer the sauce quite thick so leave it to thicken for longer before adding tomatoes. Home made stock is better without salt if you're reducing more. I would also add tomatoes after thawing if you're freezing the sauce.
11th Jan, 2019
Sorry, but I found this quite unexceptional and won’t bother to make again.
Bobbie Bowden's picture
Bobbie Bowden
17th Aug, 2018
This was absolutely AMAZING, so chuffed with how it turned out! I used Cod, skipped the saffron as didn't have any and it was truly beautiful. Will definitely make again
22nd Feb, 2018
I think some tagines can be bland but not this one! I used cod fillets which worked well and I think the orange was what made the flavour so interesting. I also chopped up a whole red chilli and put in the sauce (didn't have a green one) rather than putting half on top at the end as we like a kick of spice. As suggested by others I added an extra tablespoon of ground almonds to thicken the sauce a bit more and served with couscous which also helped soak up extra moisture. This produced 4 portions for us as proposed on the recipe and will happily make again.
15th Oct, 2016
Just loved it although I might reduce the amount of stock next time.
1st Sep, 2016
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.
25th May, 2016
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.
15th Apr, 2016
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.
25th May, 2016
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?


Cbates31's picture
14th May, 2018
Can you cook this in a traditional tagine and if so how do you go about it?
goodfoodteam's picture
15th May, 2018
Thanks for your question. This recipe was designed to be cooked in a casserole dish. It might be easier to stick to this and transfer to the tagine for serving.
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