Fish tagine with saffron & almonds


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 puree, 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.


1 tbsp olive oil
1 onion, chopped
good pinch saffron
300ml hot fish or chicken stock
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated
½ green chili (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 pure
10 cherry tomatoes, halved
2 tbsp ground almonds
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 chili, (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)                                 Continue Shopping          Food Recipe