Fish Tagine With Saffron Almonds Recipes

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FISH TAGINE WITH SAFFRON & ALMONDS



Fish tagine with saffron & almonds image

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

Provided by Cassie Best

Categories     Main course

Time 40m

Number Of Ingredients 20

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)

Steps:

  • 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.

Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES



Moroccan Fish Tagine with Peppers and Olives image

Categories     Fish     Herb     Olive     Tomato     Bake     Marinate     Spice     Saffron     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

  • Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
  • Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
  • Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
  • Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

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