Fish tagine with saffron & almonds
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- good pinch saffron
- 600ml hot fish or chicken stock
- 2 garlic clovescrushed
- thumb-sized piece gingerpeeled 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 tomatoeshalved
- 2 tbsp ground almond
- zest 1 orangejuice of ½
- 1 tbsp honey
- 700g white fishcut into large chunks
- small bunch corianderchopped
- handful flaked almondtoasted
- ½ green chilli(deseeded if you don't like it too hot), to serve
- couscousand natural yogurt, to serve (optional)
Nutrition: per serving
- kcal299low
- fat11glow
- 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.
