fish tagine with saffron almonds

• 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

• STEP 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.

• STEP 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.