Best 3 Mixed Seafood Tagine Recipes

Embark on a culinary journey to the vibrant shores of Morocco with this tantalizing Mixed Seafood Tagine recipe. This traditional North African dish combines the freshest seafood with an aromatic blend of spices, vegetables, and fragrant herbs. Dive into a symphony of flavors as succulent shrimp, tender calamari, and flaky white fish mingle with sweet tomatoes, crisp bell peppers, and savory onions. Enhanced by the warmth of ginger, the subtle smokiness of paprika, and the zesty kick of chili, this tagine promises an explosion of taste in every bite. Accompanied by fluffy couscous or crusty bread, this seafood delight is sure to transport you to the bustling souks and lively markets of Marrakech.

Here are our top 3 tried and tested recipes!

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

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

FRAGRANT FISH TAGINE

Fragrant fish tagine image

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Supper

Time 1h

Number Of Ingredients 18

Ingredients

2 tbsp olive oil
4 garlic cloves , roughly chopped
4 tsp ground cumin
2 tsp paprika
bunch coriander , chopped
1 tsp salt
juice and zest 1 lemon
x skinless tilapia fillets
2 tbsp olive oil
2 large onions , halved and thinly sliced
2 garlic cloves , sliced
2 tsp ground cumin
2 tsp paprika
x cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olive
4 green peppers , quartered, deseeded and sliced
500g bag baby new potato , halved lengthways

Steps:

To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium

Tips:

Use fresh seafood: The fresher the seafood, the better your tagine will taste. If you can, buy seafood that was caught the same day.
Choose a variety of seafood: This will give your tagine a more complex flavor. Some good options include shrimp, mussels, clams, calamari, and fish fillets.
Marinate the seafood: This will help to tenderize the seafood and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs.
Cook the seafood over medium heat: This will help to prevent the seafood from overcooking and becoming tough.
Add vegetables to your tagine: Vegetables will add flavor, color, and nutrients to your dish. Some good options include tomatoes, onions, peppers, carrots, and zucchini.
Use a flavorful broth: The broth you use will help to flavor the tagine. You can use a seafood broth, chicken broth, or vegetable broth.
Serve the tagine with couscous or rice: Couscous and rice are both good options for serving with tagine. They will help to soak up the delicious sauce.

Conclusion:

Mixed seafood tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give mixed seafood tagine a try. You won't be disappointed!

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