Fish and Almond Tagine
Fish and Almond Tagine



  • 1 tbsp olive oil
  • 1 chopped onion
  • Pinch of saffron
  • 550ml fish stock
  • 2 crushed garlic cloves
  • Thumb-sized piece of ginger, grated
  • ½ green chilli, sliced
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tbsp tomato paste
  • 8-12 cherry tomatoes, halved
  • 2 tbsp ground almonds
  • 1 orange, zest and juice
  • 1 tbsp honey
  • 700g firm white fish, chopped into large chunks
  • Coriander, flaked almonds, and couscous to serve
  • Heat the oil in a large pan and cook the onions for a few mins until softened. Meanwhile, steep the saffron in the hot stock. Chuck the garlic, ginger, and chilli into the pan and cook for a couple of mins, then add the tomato paste and spices, cook for a minute, then toss in the ground almonds, tomatoes, orange zest and juice, stock, honey and some seasoning. Simmer for 10 mins to thicken.
  • Add the fish chunks to the pan, cover with the lid and simmer for 3-4 mins, being careful not to break them up. Scatter with coriander and almonds, then serve with couscous. Perfect!
25 mins
4 serving

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