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Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

A star rating of 4.7 out of 5.45 ratingsRate
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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
low inkcal299
low infat11g


  • 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)


  • 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.


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

Recipe from Good Food magazine, July 2013


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A star rating of 4.7 out of 5.45 ratings

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