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
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.