Anyone who knows me personally knows how close I am to my grandparents, and how food on my mum’s side of the family is what brings us together.

My grandma has a bad habit of over feeding us – if we move she thinks we need more food, probably why I was such a chubby little child. Nonetheless, her Caribbean cooking is incredible, but she takes influences from different cuisines to create a unique style. This is her fish tagine recipe and it is the best – give it a go!


2 Tbsp Olive oil
600ml  Chicken stock
500g Cod, cut into large cubes
Small bunch of coriander, chopped
2 garlic cloves, crushed

2-3cm grated ginger
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander

Pinch saffron
One red chilli chopped
Whole red onion chopped
1 tbsp tomato purée
1 orange zest and juice

2 tbsp ground almonds

10-15 cherry tomatoes

  1. Heat the oil in a large pan.
  2.  Add the onion and steam-fry with a tbsp of water for a few mins until soft.
  3.  Warm stock in separate pot with saffron to steep.
  4.  Add the garlic, ginger and chilli to the pan and cook for a few mins more.
  5. 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.
  6. Simmer, uncovered, for 10 minutes until the tomatoes have broken down and the sauce has thickened a little.
  7. Then 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 cashews/almonds and enjoy xxx 

Head over to my recipes section for more main meals! 


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