Fish tagine with saffron & almonds

Freezable family recipe for 4 people, takes only 25 mins; recipe has olive oil, onion, saffron, chicken stock, garlic clove, ginger, green chilli, ground cumin, ground coriander, cinnamon, tomato puree, cherry tomato, ground almond, orange, honey, white fish, coriander, flaked almond, green chilli and couscous.

Fish tagine with saffron & almonds

Fish tagine with saffron & almonds

Recipe by Chef Soomro Course: Freezable family
Servings

4

servings
Prep time

15 mins

Ingredients

  • Coriander: small bunch coriander, chopped
  • Garlic Clove: 2 garlic cloves, crushed
  • Cherry Tomato: 10 cherry tomatoes, halved
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 onion, chopped
  • Couscous: couscous and natural yogurt, to serve (optional)
  • Ground Cumin: 2 tsp ground cumin
  • Cinnamon: 1 tsp cinnamon
  • Tomato Puree: 1 tbsp tomato puree
  • Chicken Stock: 600ml hot fish or chicken stock
  • Orange: zest 1 orange, juice of 1/2
  • Ginger: thumb-sized piece ginger, peeled and grated
  • Honey: 1 tbsp honey
  • White Fish: 700g white fish, cut into large chunks
  • Saffron: good pinch saffron
  • Ground Almond: 2 tbsp ground almond
  • Ground Coriander: 1 tsp ground coriander
  • Flaked Almond: handful flaked almond, toasted
  • Green Chilli: 1/2 green chilli (deseeded if you don't like it too hot), finely sliced

Directions

  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.