Fish In A Hot Saffron And Ginger Tomato Sauce Recipes

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FISH TAGINE WITH SAFFRON & ALMONDS



Fish tagine with saffron & almonds image

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

Provided by Cassie Best

Categories     Main course

Time 40m

Number Of Ingredients 20

1 tbsp olive oil
1 onion , chopped
good pinch saffron
600ml hot fish or chicken stock
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated
½ green chilli (deseeded if you don't like it too hot), finely sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato purée
10 cherry tomatoes , halved
2 tbsp ground almond
zest 1 orange , juice of ½
1 tbsp honey
700g white fish , cut into large chunks
small bunch coriander , chopped
handful flaked almond , toasted
½ green chilli , (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
  • Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

FISH IN A HOT SAFFRON AND GINGER TOMATO SAUCE



Fish in a Hot Saffron and Ginger Tomato Sauce image

Categories     Sauce     Fish     Ginger     Tomato     Saffron     Simmer

Yield serves 2

Number Of Ingredients 9

2 whole fish (about 3/4 pound each) or about 1 pound fillets
3 cloves garlic, chopped
1 chili pepper, finely chopped
2-3 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, peeled and chopped
Salt and pepper
1 1/2 teaspoons sugar
1/4 teaspoon crushed saffron threads or powdered saffron
1 1/4 inches fresh gingerroot, grated or crushed in a garlic press to extract the juice (do small pieces at a time)

Steps:

  • Have the whole fish (if using) scaled and cleaned but leave the heads on.
  • In a frying pan, heat the garlic and the chili in the oil for moments only, until they soften. Add the tomatoes, salt, pepper, sugar, saffron, and ginger, and simmer 10 minutes.
  • Put the fish in the pan with the tomato sauce and simmer until done to your liking-about 3-6 minutes for fillets and about 6-10 minutes for whole fish (turning the whole fish over once), until the fish flakes but is still slightly underdone.

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