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Nutrition: per serving

  • kcal299
    low
  • fat11g
    low
  • saturates1g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein41g
  • salt0.7g

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.

Recipe from Good Food magazine, July 2013

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.7 out of 5.51 ratings

maljon75839

Very much liked this using an Abel & Cole fish mix which included.] salmon and some smoked fish.

Claire Leroux

Okay tagine but a bit disappointing considering all the spice it entailed. Not a great fan I am

charlie.keogh83NK2wrJ

I am a great fan of bbc good food recipes and have enjoyed many of the dishes. However this one was disappointing mainly because the overriding taste was of orange. The recipe includes 1 orange zested, half juiced which I did. Not very clear, ie, what size orange do you use,do you zest the whole…

tomschultzFMidHc4E

This is quite probably the best fish tagine recipe ever. (I used roasted chicken bone broth and cod loin) The saffron steeped in the broth is a very nice touch. The flavors were even better the second day. By the third day all the fish was devoured but I had enough sauce left to cook another…

Helene Branch avatar

Helene Branch

I added some pickled lemon instead of the orange. So good.

anchiss

Fantastic recipe, easy to make and full of flavour. It does end up quite runny though so I use 500ml of stock instead and reduce it for longer before adding fish. I prefer using salmon and cooking it for a bit longer.

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