1 tbsp olive oil

2 tsp grated fresh ginger

1 tsp ground cumin

1 tsp turmeric

1 cinnamon stick

pinch cayenne pepper

400g/14oz can chopped plum tomatoes

1 tbsp chopped chives

pinch salt

500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks

2 tsp golden syrup

salt and freshly ground black pepper

To serve

fresh cilantro leaves

flaked almonds, lightly toasted


Heat the olive oil in a large heavy-based pan over a medium heat.

Add the  ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.

Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.

Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.

Add the golden syrup and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.

To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Moroccan fish stew
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