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Fish Tagine

Fish Tagine

A quick meal to make during the week, or to serve to dinner guests. The light floral flavors are perfectly suited to spring.
Course Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • pinch saffron
  • 2 tablespoons hot water
  • 1 tablespoon cooking oil of choice
  • 2 cloves garlic chopped
  • 1 cm piece of fresh ginger grated
  • 2 teaspoons sweet paprika
  • pinch salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups vegetable or fish stock
  • 2 teaspoons honey
  • 200 grams cherry tomatoes or chopped tomatoes
  • 400 grams snapper cut into cubes
  • 1/2 cup fresh or frozen peas
  • rice to serve
  • fresh parsley to serve


  1. Place the saffron into a small dish with the warm water to soften
  2. Set the rice to cook
  3. Add the oil, garlic and ginger to a pan to soften over low-medium heat
  4. Add the paprika, cinnamon and salt and stir
  5. Add the stock, honey, the saffron and water and tomatoes and stir
  6. Bring to a simmer
  7. Add the fish and when it is almost cooked through add the peas
  8. Continue to simmer until the fish has cooked
  9. Serve with rice and topped with fresh parsley
  10. Add additional sides if you wish

Recipe Notes

The serve size of this meal is suitable for 2 adults and 2 small children.