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 PandaCategoryFishDifficultyBeginnerSet 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
Directions
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.
Notes
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.