Fish Tangine (you don’t need a tangine)

Simply take:

  • An onion
  • some saffron
  • about 500-600ml fish stock
  • some garlic crushed or chopped
  • a good inch of peeled ginger – grated
  • about 750gm of white boned fish
  • some prawns (preferably raw)
  • some orange juice (say a glass)
  • a tablespoon of honey
  • a slug of tomato puree
  • some fresh coriander chopped
  • spices:
    • ground cumin
    • some mild curry powder (1 tsp
    • cinnamon ground or a stick
    • 2 tbsp ground almonds
    • dried or fresh chilies to taste
  • some tomatoes (either 400gm tin or about a dozen cherry tomatoes halved)

Simply cook the onions in a large pan with some olive oil until they’re soft; then add the chili, the ginger and the garlic and cook for a further five minutes, stirring gently. Make a well in the onions and add the other spices and let them gently cook; then stir the spices around with the onions and add the tomato puree. Stir a bit more and add the the almonds; stir a little more and add the stock, saffron and the tomatoes, the orange juice and the honey; simmer gently until the tomatoes have partially disintegrated. If needs be add a stir of pepper. This should take about ten minutes.

Then add the white fish and prawns making sure it’s all covered but avoid stirring too much. Shove on the lid and simmer for about 5 minutes ’til the fish is cooked.

Serve sprinkling over there chopped coriander.

You can add chick peas to this recipe and if you do so, add them before you add the fish and cook for five minutes before adding the fish.

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