Fish tagine with saffron & almonds

    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.



    1 tbsp olive oil
    , 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 almond
    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

     and natural yogurt, to serve (optional)
    1. Method

    2. 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.
    3. 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 Tip



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