Mixed Seafood Tagine
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
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
SEAFOOD TAGINE
Make and share this Seafood Tagine recipe from Food.com.
Provided by mell_2
Categories One Dish Meal
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.
- Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
- Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired.
- Yield.
- Makes 4 servings.
Nutrition Facts : Calories 486.1, Fat 25.4, SaturatedFat 3.8, Cholesterol 79.8, Sodium 542.1, Carbohydrate 17.4, Fiber 4.9, Sugar 8.3, Protein 47.6
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