Fish tagine with saffron & almonds

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• good pinch saffron
• hot fish or chicken stock600ml ml
• garlic cloves↗2

  crushed

• thumb-sized piece ginger

  peeled and grated

• green chilli↗½

  (deseeded if you don't like it too hot), finely sliced

• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• cinnamon↗1 tsp tsp
• tomato purée↗1 tbsp tbsp
• cherry tomatoes↗10

  halved

• ground almond↗2 tbsp tbsp
• zest 1 orange

  juice of ½

• honey↗1 tbsp tbsp
• white fish700g

  cut into large chunks

• small bunch coriander

  chopped

• handful flaked almond↗

  toasted

• green chilli↗½

  (deseeded if you don't like it too hot), to serve

• couscous↗

  and natural yogurt, to serve (optional)

Step-by-step instructions

1. 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. 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.