Firm white fish fillets like Rockling are cut into large chunks and cooked in a tomato sauce
flavoured with Ras el Hanout, ground almonds, honey and orange zest and juice.
1 tbsp olive oil
1 brown onion, finely chopped
300ml fish or chicken stock
2 garlic cloves, crushed
1 tbsp grated ginger
1 tbsp Spice Fusion Ras el Hanout
1 tbsp tomato paste
440g can cherry tomatoes
2 tbsp ground almonds
Zest and juice of 1 orange
1 tbsp honey
600-800g firm white fish, cut into large chunks
Coriander and toasted slivered almonds to garnish
Heat oil in a large saucepan or Dutch oven and sauté onion until soft. Add garlic and ginger and
cook, stirring, for a minute or so.
Add Ras el Hanout and tomato paste, stir for 30 seconds, then add tomatoes, ground almonds,
orange zest and juice, honey and stock.
Simmer, uncovered, for about 10 minutes, until the tomatoes have broken down and the sauce
has thickened a little.
Add fish, making sure it is covered with the sauce.
Bring to the boil and then simmer, lid on, until just cooked (about 5 minutes).
Check seasoning, before serving with couscous or rice.
Garnish with coriander and toasted almonds.