Fish and Saffron Tagine

Ingredients

• 1 tbsp ‏Olive oil
• 1 ‏Medium onion, chopped
• 1 pinch ‏Saffron
• 2 cups ‏Fish stock
• 3 ‏Garlic cloves, crushed
• 1 tbsp ‏Ginger, peeled and grated
• 1/2 ‏Green chili, sliced
• 3 tsp ‏Ground cumin
• 1 tsp ‏Ground coriander
• 1/2 tsp ‏Cinnamon
• 1 tbsp ‏Tomato paste
• 8 ‏Cherry tomatoes, halved
• 3 tbsp ‏Ground almonds
• 1 ‏Orange juice and zest
• 1 tbsp ‏Honey
• 500 grams ‏White fish, diced into chunks
• 1/4 cup ‏Coriander, chopped
• 1/4 cup ‏Almonds, sliced

1. Sauté the onion in oil in a large pot for 3 minutes while placing the saffron in the hot stock to let the flavours seep in.
2. Add in the pan your garlic, chili and ginger then cook for another 3 minutes.
3. Add in the tomato puree, spices, tomatoes, orange juice and zest, almonds, honey and the stock with saffron.
4. Cook uncovered and simmer for 10 minutes until sauce has thickened.
5. Arrange the fish in the pan and slowly scooping the sauce from the bottom on to the top of the fish to flavour and cook it for 3 minutes.
6. Serve and garnish with coriander and almonds.