Best 3 Mixed Seafood Tagine Recipes
The mixed seafood tagine is a delectable dish that tantalizes the taste buds with its fragrant blend of spices, succulent seafood, and the richness of a flavorful broth. Originating from the vibrant culinary traditions of North Africa, this hearty stew showcases an array of seafood treasures from the sea, such as tender shrimp, flaky white fish, plump mussels, and briny clams, all harmoniously united in a savory broth infused with aromatic spices, fresh herbs, and zesty preserved lemons. Served over a bed of fluffy couscous or crusty bread, the mixed seafood tagine promises an unforgettable culinary journey that captures the essence of the Mediterranean's culinary heritage.
Let's cook with our recipes!
SEAFOOD TAGINE
Use a frozen mix of fish and shellfish to make this Moroccan stew, served over a zesty almond couscous
Provided by Katy Greenwood
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion and red pepper for about 5 mins until softened. Stir in the garlic, harissa and chopped tomatoes, and cook for about 10 mins until thickened. Add the frozen seafood and cook through, about 10 mins more.
- Put the couscous in a serving bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in most of the coriander, the almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and cut the remaining lemon half into wedges to squeeze over. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
MIXED SEAFOOD TAGINE
Our local Asian grocery store sells fresh mixed seafood already cut up & out of the shell. This is a great tagine to incorporate the mixture.
Provided by FDADELKARIM
Categories One Dish Meal
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- Note: Make sure the seafood you are using is already cleaned & removed from the shells.
- Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
- Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
- Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Nutrition Facts : Calories 198.1, Fat 14.4, SaturatedFat 2, Sodium 1200.1, Carbohydrate 17.4, Fiber 4.7, Sugar 9.3, Protein 3.4
Tips:
- If you can't find monkfish, you can substitute another firm white fish, such as cod or halibut.
- If you don't have saffron, you can use a pinch of turmeric or paprika.
- To make the tagine ahead of time, cook the seafood and vegetables according to the recipe. Then, let the tagine cool completely. Store the tagine in the refrigerator for up to 3 days. When you're ready to serve, reheat the tagine over medium heat until warmed through.
- Serve the tagine with couscous, rice, or crusty bread.
Conclusion:
Mixed seafood tagine is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to get your daily dose of seafood. The fish and shellfish are cooked in a flavorful broth with vegetables and spices, and the result is a hearty and satisfying stew. Serve the tagine with couscous or rice, and enjoy!
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