Name: Seafood Tagine recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4.00 tbs olive oil; 4 garlic cloves; 1 tbs ground cumin; 4.00 tsp smoked paprika; 1 lemon juiced zested; 1 tsp salt; 1/2 cup coriander chopped; 800 g white fish fillet broken into chunks; 150 g squid rings; 200 g large green Australian king prawns deveined peeled tails intact; 2 onions halved large thinly sliced; 2 garlic cloves sliced; 2 tsp ground cumin; 800 g canned crushed tomatoes; 1 cup fish stock; 4 cups couscous cooked *to serve

by Woolworths Last updated on 07/17/2019

This easy and exotic seafood tagine is a great idea for entertaining at Easter. - Woolworths

Ingredients

2 tbs olive oil
4 garlic cloves
1 tbs ground cumin
2 tsp smoked paprika
1 lemon juiced zested
1 tsp salt
1/2 cup coriander chopped
800 g white fish fillet broken into chunks
150 g squid rings
200 g large green Australian king prawns deveined peeled tails intact
2 tbs olive oil
2 onions halved large thinly sliced
2 garlic cloves sliced
2 tsp ground cumin
2 tsp smoked paprika
800 g canned crushed tomatoes
1 cup fish stock
4 cups couscous cooked *to serve

Method

Step 1

Place oil, garlic, cumin, paprika, ¼ cup of lemon juice and salt into a small food processor. Add ¾ of the coriander, reserving remainder. Process until finely chopped. Transfer half the spice paste to a bowl, add fish, squid and prawns. Set aside to marinate for about 15 minutes while you prepare the sauce.
Step 2

Meanwhile, heat oil in a frying pan over medium heat and add onions and garlic. Cook for 5 minutes until softened. Add extra cumin and paprika and cook for 2 minutes. Stir in tomato, stock, lemon rind, and reserved spice paste. Simmer, uncovered, for 10 minutes until thick.
Step 3

Add seafood pieces with any marinade, pushing them into the sauce. Cover and cook for about 6 minutes until seafood changes colour. Top with remaining coriander and serve with couscous.