Fish tagine with saffron, honey & preserved lemons
Diana Henry's tagine makes the most of quick-cooking fish and comes together with little effort. The base can be made the day before, then add the fish on the day you want to serve it.
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Ingredients
400ml fish stock
Generous pinch saffron threads
500g skinless white fish fillets (such as cod), cut into chunks
2 preserved lemons, flesh removed and discarded, rind cut into slivers
1 tbsp toasted flaked almonds, to serve
Squeeze lemon juice, to taste (optional)
For the marinade
2 tsp ground cumin
1 tsp ground coriander
1 clove/s garlic, finely grated
1/4 x 25g pack coriander, leaves chopped
1 lemon, juice of ½
Method
Bring the stock to the boil in a saucepan,
then crumble the saffron into it and take it
off the heat. Stir and set aside, so the saffron
can flavour and colour it. Blot the fish and the
prawns dry with kitchen paper. Put everything
for the marinade in a bowl and add the fish and
prawns. Turn it all over with your hands, then
cover and chill for 30 minutes.
Meanwhile, heat the olive oil in a large,
wide frying or sauté pan big enough to cook
the tagine in. Add the onion and cook over a
medium heat for 5-6 minutes until soft and
golden, stirring occasionally. Add the garlic, chilli,
ginger, cumin, coriander and cinnamon stick. Stir
these around for a couple of minutes, or until
you can smell the fragrance of the spices.
Stir in the tomatoes, coat in the spices and
cook over a medium heat, stirring frequently,
for about 10 minutes, until you are left with a
thick purée. Add the honey, raisins and tomato
purée. Season. Stir in the coriander stalks
and the saffron stock. Stir and bring to the
boil. Reduce until the sauce is thicker and has
reduced by about ½, about 5-10 minutes.
Add the ground almonds. Taste and season.
Turn the heat down to low. Season the fish
and add it, along with the marinade, to the
tomato sauce. Cook gently for 3-4 minutes,
until the fish is opaque and flakes easily, and the
prawns are pink, opaque and cooked through.
Be careful not to overcook the fish. Carefully
stir in the preserved lemon. Taste for sweetsour balance and seasoning. You might want to
add a tiny bit more honey, lemon juice or salt.
Scatter the coriander leaves and flaked almonds
on top. Serve with couscous or flatbread, if
liked, and the cucumber salad (below).
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,295kJ/ 308kcals
Fat
10g
Saturated Fat
1.4g
Carbohydrates
19g
Sugars
14g
Fibre
5.6g
Protein
33g
Salt
0.8g
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