Swordfish and Green Olive Tagine with Saffron Potatoes
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Ingredients
- 600 g swordfish steaks, cut into chunks
- 500 g new potatoes, halved
- 1 onion, finely sliced
- 2 garlic cloves
- 1 saffron strands
- 1 tsp ground cumin
- 100 g pitted green olives
- 400 g chopped tomatoes
- 1 lemon, juiced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 34 g
- Carbohydrate
- 26.3 g
- of which sugars
- 7.5 g
- Fat
- 21.4 g
- of which saturates
- 4.3 g
- Fibre
- 5.5 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide shallow pan and cook the onion for 6 minutes until soft, then add the garlic, saffron strands and ground cumin and cook for 1 minute.
- 2
Add the new potatoes and chopped tomatoes with 150ml water, cover and simmer for 15 minutes until the potatoes are nearly tender.
- 3
Season the swordfish chunks with salt and pepper and lay them over the potatoes, then scatter over the green olives.
- 4
Cover and cook gently for 8-10 minutes, until the swordfish is cooked through and flakes easily.
- 5
Squeeze over the lemon juice and serve straight from the pan.
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