Seafood and tomato tagine
- Main
- Medium
- 6
- 1 hour 25 minutes
PT1H25M
This seafood tagine recipe is a wonderful one-pot dish that sees squid, mussels and prawns gently simmered in a richly spiced and fragrant tomato Moroccan tagine. A wonderful weeknight dinner that celebrates seafood in all its glory. This recipe is taken from Casablanca: My Moroccan Food by Nargisse Benkabbou (Mitchell Beazley, £20). Image by Matt Russell.
Ingredients
- 3 tbsp of olive oil
- 2 large onions , sliced
- 2 400g tins of chopped tomatoes
- 1 green pepper , cored, deseeded and sliced into strips
- 1 red pepper , cored, deseeded and sliced into strips
- 1 carrot , peeled and sliced
- 100g of celery , finely chopped
- 2 tbsp of fresh coriander , finely chopped
- 1 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 3/4 tsp salt , or more to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp caster sugar
- 1/4 tsp freshly ground black pepper
- 1 pinch of cayenne pepper , or more to taste
- 500g of live mussels
- 500g of squid , cleaned and sliced into 1cm-thick rings
- 300g of large prawns , peeled and uncooked
To serve
- 50g of feta , crumbled
- bread, or couscous, to serve on the side
Method
1
Heat the olive oil in a large saucepan over a
medium-low heat. Add the onions, cover the pan
and leave to cook for about 10 minutes or until
they are soft and translucent, stirring occasionally.
Add all the remaining ingredients, except the
seafood and feta. Bring to the boil over a high heat,
then re-cover the pan, reduce the heat to medium-low
and simmer gently for 1 hour or until you have
a fragrant sauce
2
Meanwhile, prepare your mussels. Sort through
them and chuck out any with damaged shells or
that don’t shut when lightly tapped on a surface.
Pull away any beards and scrape off any barnacles
attached to the shells with a knife, then rinse
thoroughly under cold running water and drain
3
Taste the sauce and adjust the seasoning, adding
more salt if necessary. Once the sauce is ready, it’s
time to cook your seafood, but make sure that you
are ready to serve before adding it because it will
cook within minutes. Don’t forget that the sauce
has to be warm in order to cook the seafood, so if
you have prepared it in advance and it’s cold then
reheat it before adding the seafood. Throw in the
prepared mussels, squid and prawns, then give
everything a good stir to ensure that the seafood is
well coated with the sauce
4
Cover the pan and cook for 5–7 minutes or until the mussel shells have
opened and the other seafood is just cooked – be
careful not to overcook, otherwise it will become
very chewy. Discard any mussels that have failed
to open
5
Sprinkle over the feta and serve immediately with
bread or couscous
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Seafood and tomato tagine
