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
- 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.
- Add in the pan your garlic, chili and ginger then cook for another 3 minutes.
- Add in the tomato puree, spices, tomatoes, orange juice and zest, almonds, honey and the stock with saffron.
- Cook uncovered and simmer for 10 minutes until sauce has thickened.
- 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.
- Serve and garnish with coriander and almonds.
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