Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

  • Rating: 5 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal299
low infat11g
saturates1g
carbs10g
sugars9g
fibre2g
protein41g
salt0.7g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.36 ratings
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