Fish tagine with saffron almonds

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• good pinch saffron
• 600ml hot fish or chicken stock
• 2 garlic cloves, crushed
• thumb-sized piece ginger, peeled and grated
• ½ green chilli (deseeded if you don't like it too hot), finely sliced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1 tbsp tomato purée
• 10 cherry tomatoes, halved
• 2 tbsp ground almond
• zest 1 orange, juice of ½
• 1 tbsp honey
• 700g white fish, cut into large chunks
• small bunch coriander, chopped
• handful flaked almond, toasted
• ½ green chilli, (deseeded if you don't like it too hot), to serve
• couscous and natural yogurt, to serve (optional)

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