Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Fish tagine with saffron and toasted almonds

Mediterranean 20 Mins Prep · 30 Mins Cook

Rinse and finely slice the leek and red chilli. Then finely grate the garlic and ginger.
Quarter the tomatoes and halve the dried apricots.
Zest and juice the lemon.
Remove the skin from the fish and cut into large chunks.
Heat the stock in a medium-sized pot then add the saffron. Leave to steep.
Heat the oil in a large pan.
Add the leek and cook for a few minutes until soft.
Add the chilli, garlic and ginger to the pan and cook for a few more minutes.
Tip in the spices and tomato paste, stir for a few minutes until fragrant, then add the quartered tomatoes, dried apricots, lemon zest and juice, raisins and saffron stock.
Simmer, uncovered, for 10 minutes, until the tomatoes have broken down and the sauce has thickened a little.
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 minutes until just cooked.
Check the seasoning and scatter with the almond flakes.
Serve along with some couscous and yoghurt.