Nat cooked this number last week and it was awesome.
Low calorie – 299 per serve to be seriously precise – and packing so much flavour, we had it with cauliflower rice remit with toasted cumin and coriander: some currants mixed through – as Nat pointed out – would have sealed the deal.
To think you can eat dinner like this on the couch mid-week, with a glass of vino and some catch-up TV actually makes the weekday slog OK. These are the moments to look forward to.
There is nothing not to like about this one and plenty to love. Do a kilo of fish like we did and toast the goodness into lunch at work as well.
1 tbsp olive oil
1 onion, chopped
Good pinch, saffron
500ml hot fish or chicken stock
2 garlic cloves, crushed
Thumb-sized piece of ginger, peeled and grated
Green chilli, sliced (de-seed if you don’t want it too hot)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato puree (passata)
10 cherry tomatoes, halved
2 tbsp ground almond (almond meal)
Zest of 1 orange, juice of ½
1 tbsp honey
700gm white fish, cut into chunks (make it a kilo and call it lunch)
Small bunch coriander, chopped
Handful flaked almonds, toasted
Couscous and natural yogurt to serve
- Heat the oil in a large pan; add the onion and cook for a few minutes until soft. Meanwhile, put the saffron in the hot stock and allow to steep.
- Add the garlic, ginger and chilli to the pan and cook for a few minutes more. Add the spices and tomato puree, stir for a few minutes and then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock. Simmer until thickened a little and the tomatoes have broken down.
- Add the fish to the pan; stir in softly and cover with a lid; simmer for a few minutes until just cooked. Check the seasoning.
- Serve scattered with the chilli along with the couscous and a blob of yogurt. Or cauliflower rice if you are a genius like Nat.