Moroccan fish tagine

Fish fillets poached in a spicy tomato sauce , and an abundance of vegetables and chickpea.

Moroccan Fish Tagine

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 PandaCategoryDifficultyBeginner

Yields6 Servings
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
1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

Ingredients

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)

Directions

HOW TO MAKE
1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

Moroccan fish tagine

If you want your tagine to have a bit more kick then consider adding a couple of tbsp of harissa paste (made from cayenne peppers, olive oil, spices and garlic). You can also add tinned chickpeas if you want it more filling. Add at step 4 for best results. Swap the oranges for lemons instead for more zing! If your rice cooker has a CLAYPOT function you could use this instead of SLOW COOK which should enhance the authentic tagine method.