Entree

Seafood Tagine

Posted by Rehab Elmoslemany on

You will need: 1 extra large onion, carrots, garlic, celery, tomatoes, peel shrimp, mussels, Moroccan Harissa paste(I used the brand Mina), 6 medium pieces of cod fish fillet, olive oil, a seasfood seasoning of your choice, Ras el Hanout (Moroccan seasoning), tomato sauce, a tagine

Instructions:

  • Cut your 6 medium pieces of cod fish fillets into 4 pieces each
  • To sauce pan, add 4 tablespoons of olive oil
  • Heat the oil and add 1 extra large Onion, chopped in medium size pieces
  • Cook onion for a minute
  • then add 6 celery stalks, medium sliced
  • Cook celery and onion together for 2 minutes
  • Add 1 cup sliced carrots
  • Mix carrots in and cook with celery for 3 minutes
  • Did 8-10 cloves of garlic, sliced
  • Mix the garlic in
  • Add chopped tomatoes (i used 8 small tomatoes, each cut into 4 pieces)
  • Mix tomatoes in
  • I used the popular Moroccan seasoning blend, Ras el Hanout, for this recipe. It’s a combination of cardamom, cumin, clove, cinnamon, nutmeg, all spice, ginger, coriander, paprika, and turmeric
  • Add 1 1/2 tbsps Ras (Raz) el Hanout spice mix
  • Add salt to taste
  • Add 1/2 tsp black pepper
  • Moroccan Harissa Paste
  • Add 1 1/2 tbsps of Harissa (this is optional but highly recommended)
  • Add 1 cup of tomato sauce
  • Mix everything together
  • Cover and simmer this mixture, on medium heat, for 20 minutes
  • Preheat the oven on 350 degrees Fahrenheit
  • Place your empty tagine in the oven while its preheating
  • When the sauce is ready, carefully take the hot tagine out of the oven. Add some sauce to the bottom
  • Arrange the fish pieces on top of the sauce
  • Add another layer of sauce on top of the fish
  • I use Sazón seasoning in all my seafood recipes; but you can use any other seafood seasoning blend you like
  • Arrange peeled shrimp and mussels on top and sprinkle with your favorite seafood seasoning, about 1 tsp
  • Add the remaining sauce on top
  • (I had a handful of fresh green peas so I added them on top, this is optional
  • Cover and Cook until fish is flaky and cooked through . This quantity took about 35 minutes to cook. I removed the Tagine lid the last five minutes to allow the sauce to thicken a little
  • Enjoy this healthy dinner!