Seafood Tagine Recipes

SEAFOOD TAGINE

Seafood tagine image

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

Ingredients

1 tbsp vegetable oil
1 onion , chopped
1 red pepper , deseeded and chopped
1 garlic clove , finely chopped
2 tbsp harissa
2 x 400g cans chopped tomato
400g can chickpeas
350g bag frozen seafood selection
300g couscous
small pack coriander , leaves only, roughly chopped
25g toasted flaked almonds
zest and juice ½ lemon , reserving the other 1/2 to serve

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

ONE-POT MOROCCAN SHRIMP TAGINE

One-Pot Moroccan Shrimp Tagine image

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

Provided by SunnyDaysNora

Categories World Cuisine Recipes African North African Moroccan

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
4 large carrots, chopped
1 large sweet onion, diced
1 large russet potato, peeled and diced
1 red bell pepper, thinly sliced
½ cup pitted Kalamata olives, sliced
2 tablespoons minced garlic
2 teaspoons ginger paste
2 large tomatoes, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon dried parsley
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined

Steps:

Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g

MOROCCAN FISH TAGINE

Moroccan Fish Tagine image

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

Categories Seafood Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

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

Mixed Seafood Tagine image

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

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh cilantro
1 tablespoon fresh parsley
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb mixed seafood (such as mussels, squid, shrimp, crab)
1 (14 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1/2 green bell pepper, seeded & sliced
1/2 onion, chopped
1 -2 carrot, peeled & chopped
1/2 cup green olives, cracked & pitted (optional)
3 garlic cloves, chopped
1 vegetable bouillon
1 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne

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

Seafood Tagine image

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

Ingredients

1/4 cup flat leaf parsley, chopped
2 tablespoons fresh cilantro, chopped
1/8 cup extra virgin olive oil
1 teaspoon ground ginger
2 teaspoons sweet Hungarian paprika
8 saffron threads, crushed
2 teaspoons fresh lemon juice
4 (6 ounce) red snapper fillets
4 large tomatoes, peeled, seeded, and chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
2 large carrots, diagonally sliced
1 large onion, thinly sliced
1 tablespoon preserved lemon
12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
fresh flat-leaf parsley

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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