Fish tagine with saffron & almonds
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Fish tagine with saffron & almonds

By Cassie Best

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 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.

Method

  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.

  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.

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