Fish tagine with saffron & almonds
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
- Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 299
- fat 11g
- saturates 1g
- carbs 10g
- sugars 9g
- fibre 2g
- protein 41g
- salt 0.7g
Ingredients
- 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 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 chilli, (deseeded if you don't like it too hot), to serve
- couscous and natural yogurt, to serve (optional)
Tip
Fish tagine: Freeze aheadCook 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.
Method
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.
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.