The word tagine refers to both the North African conical-shaped dish, traditionally made of clay, and the stew-like food that’s cooked inside it which normally is a blend of delicious sweet and savoury flavours.  This fish tagine recipe has the perfect balance between flavour and texture.

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INGREDIENTS

olive oil

onion

saffron

chicken stock

garlic

ginger

chilli

cumin

coriander

cinnamon

tomato puree

cherry tomato

almond

orange

honey

white fish

homemade couscous

METHOD

Prepare all your ingredients.

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.

NOTE:  If you don’t have a tagine, you can use a saucepan with a lid.

 

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