Fragrant Fish Tagine

12 Jun


Tagine is always a dish I don’t particularly like but it always looks and sounds so appealing that I am tricked into trying it again and again. But I’m thrilled to say I have actually found a winner. It is not too heavily spiced just hints here and there and the fish acts as an excellent base to absorb all the wonderful flavors.


The orange gives it a fresh zing and its not overly spicy so you won’t be chugging down water by the gallon! It is really easy to do as its all in the one pot and great if you have guests because you can do this right up to before you put the fish in way ahead of time. Then all that’s left to do is pop in the fish and 4mins later you have an amazing dinner. I would serve this with lots of veggies, because as most of you know I’m a beg maniac, but it’s totally up to you.


Fragrant Fish Tagine (Serves 3-4)

1tbsp olive oil

1 onion, diced

3-4 garlic cloves, minced

5cm chunk of ginger, grated

1/2 chilli, finely chopped

1tbsp tomato puree

2tsp cumin

1tsp cinnamon

1tsp ground coriander

Zest of 1 orange

Juice of 1/2 orange

10 cherry tomatoes, halved/ 2 large vine tomatoes, cut into wedges

2tbsp ground almonds

1 fish/vegetable stock cube

A big pinch of saffron

500-700g firm white fish fillets like cod, cut into large chunks

Salt and pepper

Couscous and fresh coriander, to serve

  • Place the stock cube in a large jug and add 600ml boiling water and the saffron, let steep while you prepare the rest.
  • Heat the oil in a large casserole dish over medium heat and add the onion. Fry for 2-3mins until softened.
  • Add the garlic, ginger and chilli and cook for a further 2mins.
  • Tip in the tomato puree, cumin, cinnamon and coriander and continue frying for 1-2mins until fragrant.
  • Lastly add the orange seat and juice, tomatoes, almonds and stock.
  • Bring to the boil then reduce the heat and simmer, uncovered, for 20mins until the sauce is slightly thickened.
  • Place the fish chunks in the sauce and simmer for about 4mins until cooked all the way through.
  • Serve hot with the couscous and coriander to garnish.


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