This seafood tagine is from Morocco and should be served with couscous.
Seafood Tagine with Almonds (4)
Heat the oil over a medium heat in a large pan and fry the onion gently for a few minutes.
Meanwhile soak the saffron in the hot stock and set aside.
Add the garlic, ginger and chilli to the onions and fry for a few more minutes.
Add all the spices and the tomato puree, then stir and cook until fragrant.
Add the orange zest and juice, tomatoes, ground almonds, honey and the stock. Simmer for 10 minutes until the tomatoes have collapsed and the sauce has thickened a little.
Add the fish and prawns to the pan and make sure the sauce covers them. Cover with a lid and simmer over a low heat for 2-3 minutes until just cooked.
Check the seasoning, add the coriander and serve immediately with couscous.