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Knorr Gluten Free Fish Stock Pot4x28g
4x28gItem price
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£1.34/100gDiana Henry's tagine makes the most of quick-cooking fish and comes together with little effort. The base can be made the day before, then add the fish on the day you want to serve it.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Bring the stock to the boil in a saucepan, then crumble the saffron into it and take it off the heat. Stir and set aside, so the saffron can flavour and colour it. Blot the fish and the prawns dry with kitchen paper. Put everything for the marinade in a bowl and add the fish and prawns. Turn it all over with your hands, then cover and chill for 30 minutes.
Meanwhile, heat the olive oil in a large, wide frying or sauté pan big enough to cook the tagine in. Add the onion and cook over a medium heat for 5-6 minutes until soft and golden, stirring occasionally. Add the garlic, chilli, ginger, cumin, coriander and cinnamon stick. Stir these around for a couple of minutes, or until you can smell the fragrance of the spices.
Stir in the tomatoes, coat in the spices and cook over a medium heat, stirring frequently, for about 10 minutes, until you are left with a thick purée. Add the honey, raisins and tomato purée. Season. Stir in the coriander stalks and the saffron stock. Stir and bring to the boil. Reduce until the sauce is thicker and has reduced by about ½, about 5-10 minutes.
Add the ground almonds. Taste and season. Turn the heat down to low. Season the fish and add it, along with the marinade, to the tomato sauce. Cook gently for 3-4 minutes, until the fish is opaque and flakes easily, and the prawns are pink, opaque and cooked through. Be careful not to overcook the fish. Carefully stir in the preserved lemon. Taste for sweetsour balance and seasoning. You might want to add a tiny bit more honey, lemon juice or salt. Scatter the coriander leaves and flaked almonds on top. Serve with couscous or flatbread, if liked, and the cucumber salad (below).
Typical values per serving when made using specific products in recipe
Energy | 1,295kJ/ 308kcals |
---|---|
Fat | 10g |
Saturated Fat | 1.4g |
Carbohydrates | 19g |
Sugars | 14g |
Fibre | 5.6g |
Protein | 33g |
Salt | 0.8g |
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£1.34/100g0 added
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£2.85Price per unit
£71.25/10g0 added
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£4.75Price per unit
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80p/100ml0kg added
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£1.60Price per unit
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