GRANDMA’S FISH TAGINE
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
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
- Heat the oil in a large pan.
- Add the onion and steam-fry with a tbsp of water for a few mins until soft.
- Warm stock in separate pot with saffron 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 minutes until the tomatoes have broken down and the sauce has thickened a little.
- 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