Ingredients
700g skinless, boneless cod fillets, cut into large chunks
600ml fish or vegetable stock pinch of saffron strands
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 /2 cinnamon stick
1 tbsp tomato purée
3 plum tomatoes, quartered
2 tbsp ground almonds
finely grated zest 1 lemon
small bunch fresh coriander, chopped
handful toasted flaked almonds
Method
-
Season the fish chunks and set aside. Heat the stock in a pan until simmering, then add the saffron. Remove from the heat and let it steep for a few mins. Meanwhile, heat the oil in a flameproof casserole or heavy-based pan over a medium heat, add the onion and garlic, and cook for 4-5 mins to soften.
-
Stir in the cumin, coriander, cinnamon stick and tomato purée, and cook for a few mins, just until the mixture begins to stick to the base of the pan. Add the tomatoes and cook for 2-3 mins until they begin to soften.
-
Sprinkle in the ground almonds and lemon zest, then stir in the stock. Add the cod, making sure it is immersed in the sauce. Bring to a simmer and cook, uncovered, for 10-12 mins.
-
Taste and adjust the seasoning. Stir in the coriander, then scatter over the flaked almonds and serve.
