Fish tagine with saffron & almonds

1 of 5-a-day 30-60 minutes 4 servings 400 kcal or less freezable good for you low calorie low fat mains make a batch make ahead north africa stew recipes tagine recipes

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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 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

couscous and natural yogurt, to serve (optional)

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.