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Moroccan fish tagine

Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Moroccan Fish Tagine

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.

Nutrition Facts

Servings 0