Fish tagine with saffron & almonds

                    Nutrition per serving

·        Calories 299

·        Carbohydrates 10

·        Saturated Fat 1

·        Sugar 9

·        Protein 41

·        Fat 11

·        Fibre 2

·        Salt 0.7

               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.