Almond and saffron fish stew

Clodagh McKenna creates a rich, colourful casserole with sweet nuts, golden saffron and red tomatoes
By Clodagh McKenna
Almond and saffron fish stew
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • olive oil, for frying
  • 800 g ling, haddock, hake or whiting, cut into small pieces
  • 1 onion, finely chopped
  • 3 large tomatoes, diced, (or 3 large tinned plum tomatoes)
  • 2 tbsp almonds, finely chopped
  • 3 cloves garlic
  • a few threads of saffron
  • 500 ml white wine

To serve

  • 2 tbsp fresh parsley, finely chopped
  • cooked rice


1. Preheat the oven to 175C/155C fan/gas 4.

2. Place a frying pan over a medium-heat and add a glug of olive oil. Then place the pieces of fish in the pan and season with salt and pepper. Cook for 30 seconds on each side and transfer to a casserole dish.

3. Gently fry the onions in the same pan on a medium heat, then add the tomatoes. Cook for a further 5 minutes and transfer to the casserole dish.

4. Grind the almonds, garlic and saffron threads together in a pestle and mortar or electric grinder. Now stir into the casserole, followed by the white wine and 200-250ml of water.

5. Place in the oven and bake for 20 minutes.

6. Garnish with the parsley and serve with rice.

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