This seafood tagine is from Morocco and should be served with couscous.
Ingredients
- 1 tbsp olive oil
- pinch saffron threads
- 600 ml chicken or vegetable stock
- 2 plump cloves garlic peeled and crushed
- 1" fresh ginger peeled and grated
- 1 small fresh hot green chilli deseeded and finely chopped
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tbsp tomato puree
- 10 cherry tomatoes, halved
- 2 tbsps ground almonds
- zest of an orange
- juice of half an orange
- 1 tbsp honey
- 700 g white fish cut into large pieces
- 300 g raw peeled prawns
- small bunch coriander chopped
Servings:
Instructions
- Heat the oil over a medium heat in a large pan and fry the onion gently for a few minutes.
- Meanwhile soak the saffron in the hot stock and set aside.
- Add the garlic, ginger and chilli to the onions and fry for a few more minutes.
- Add all the spices and the tomato puree, then stir and cook until fragrant.
- Add the orange zest and juice, tomatoes, ground almonds, honey and the stock. Simmer for 10 minutes until the tomatoes have collapsed and the sauce has thickened a little.
- Add the fish and prawns to the pan and make sure the sauce covers them. Cover with a lid and simmer over a low heat for 2-3 minutes until just cooked.
- Check the seasoning, add the coriander and serve immediately with couscous.
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