Name: Moroccan fish tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 700 g white fish, cut into large chunks; 1 tbsp olive oil; 1 onion , chopped; good pinch saffron (or tumeric to give the same colour); 600 ml hot fish or chicken stock; 3 cm piece ginger, peeled and grated; ½ green chilli (deseeded if you don’t like it too hot), finely sliced; 2 tsp ground cumin; 2 cloves garlic, crushed; 1 tsp cinnamon; 1 tsp ground coriander; small bunch coriander, chopped; 1 tbsp tomato purée; 2 bell peppers (red and yellow); 10 cherry tomatoes, halved; 1 zest orange , juice of 1⁄2; 2 tbsp ground almond; 1 tbsp honey; handful flaked almonds, toasted 1⁄2 green chilli (deseeded if you don’t like it too hot), to serve couscous and natural yogurt, to serve (optional)

This recipes turns your rice cooker into a tagine by using the slow cooking setting. A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It’s ideal for entertaining- make a batch ahead and freeze.

AuthorHungry PandaCategoryFishDifficultyBeginner

Yields6 ServingsUnitsDefault

Prep Time15 minsCook Time25 minsTotal Time40 mins

INGREDIENTS

700 g white fish, cut into large chunks

1 tbsp olive oil

1 onion , chopped

good pinch saffron (or tumeric to give the same colour)

600 ml hot fish or chicken stock

3 cm piece ginger, peeled and grated

½ green chilli (deseeded if you don’t like it too hot), finely sliced

2 tsp ground cumin

2 cloves garlic, crushed

1 tsp cinnamon

1 tsp ground coriander

small bunch coriander, chopped

1 tbsp tomato purée

2 bell peppers (red and yellow)

10 cherry tomatoes, halved

1 zest orange , juice of 1⁄2

2 tbsp ground almond

1 tbsp honey

handful flaked almonds, toasted 1⁄2 green chilli (deseeded if you don’t like it too hot), to serve couscous and natural yogurt, to serve (optional)

HOW TO MAKE

Set your rice cooker to the ’SLOW COOK’ function and heat the oil in the inner bowl.

Add the onion and cook for a few mins until soft and put the saffron in the hot stock and leave to steep.

Add the garlic, ginger and chilli to the bowl and saute for a few minutes more.

Tip in the spices and tomato purée, stir for a few minutes until fragrant.

Add tomatoes, ground almonds, orange zest and juice, honey. saffron and stock (use all the saffron).

Leave on ’SLOW COOK’ for 10 minutes (lid open) until the tomatoes have broken down and the sauce has thickened.

Add the fish to the bowl, making sure the pieces are all placed under the sauce.

Close the lid and slow cook on a few minutes until just cooked (the fish won’t take long to cook).

Check seasoning, add the coriander and scatter with the toasted almonds.

Serve with the chilli, along with some cous cous and a blob of natural yogurt, if you like.

Ingredients