So, we continue making authentic dishes from all around the world and this time we have made a delicious traditional authentic Moroccan Fish tagine with saffron and almonds. It came out just as expected - light, juicy and full of flavour. Moroccan cuisine is very tasty. Here I recon what we have made, will serve 2 for 2 days. To heat it up it will be very simple, just pop the pot on the hob and bring it back to life another day. A perfect timesaver of a recipe.

- Heat up a pot (we used one of those ceramic ones, but any pot will do) on medium and add olive oil.
- Add the onion and cook for a few minutes until the onion turns translucent and softens.
- In the meantime while the onion cooks, put the saffron into hot stock container and leave to soak.
- Back to the frying pan, add the garlic, ginger and chilli and cook for a few more minutes.
- Next, tip all the spices in (cumin, coriander and cinnamon) and tomato puree and stir for a minute for some delicious fragrance.
- Now add tomatoes, ground almonds, orange zest, juice, honey and saffron scented stock.
- Turn down the heat and simmer uncovered for 15 minutes, basically until tomatoes have really softened. The sauce should thicken up a little (not too much but a little).
- Next add the fish and burry it in the sauce. Cover with a lid and continue simmering for another 10 minutes.
- At this point, taste the sauce and see if you'd like any other seasoning - like salt or pepper or perhaps more chilli. This is the point to add anything else in that you like to give it a kick that you like.
- Finally, switch off the heat, the dish is ready for serving. Add the coriander and scatter roasted almonds.
- Serve with couscous and natural yogurt.

Yum.