Best 4 Moroccan Seafood Tagine Recipes

Embark on a culinary journey to the vibrant shores of Morocco with our tantalizing Moroccan Seafood Tagine. This traditional dish, deeply rooted in Moroccan cuisine, is a symphony of flavors and textures that will transport your taste buds to the bustling souks and vibrant markets of North Africa. Dive into a world of aromatic spices, succulent seafood, and a captivating blend of vegetables, all harmoniously simmered in a rich tomato-based broth. Discover the secrets behind this cherished recipe, along with variations that cater to diverse dietary preferences and elevate your home cooking to new heights. Let the enticing aromas of cumin, paprika, and saffron fill your kitchen as you create this authentic Moroccan masterpiece. Indulge in the ultimate seafood experience with our comprehensive guide, featuring step-by-step instructions, cooking tips, and a treasure trove of additional seafood tagine recipes to satisfy every palate. Unleash your inner chef and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 TAGINE

Moroccan Tagine image

This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Provided by Sassy Syrah

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

Heat oil in a saucepan over medium heat.
Add the onion and garlic, stirring for a few minutes until onion is translucent.
Add chicken and lightly colour, stirring. Remove from pan.
Add carrots, capsicum, and spices.
Stir dry to toast.
Once a nice aroma comes from the pan, add 1/2 cup of water.
Cook stirring occasionally for 5 minutes.
Add remaining ingredients.
Cover and simmer over a medium heat for 30 minutes until veggies are tender.
Stir frequently during cooking, to prevent catching on the bottom.
You may need to add additional water.
Serve with couscous.
NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
Make sure you rinse the excess salt off and dry well in that case.

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

Tips:

Choose fresh and high-quality seafood: The quality of your seafood will make a big difference in the flavor of your tagine. Look for seafood that is firm, plump, and has a mild, briny smell.
Use a variety of seafood: Feel free to mix and match different types of seafood, such as shrimp, fish, and mussels.
Don't overcook the seafood: Seafood cooks quickly, so it is important not to overcook it. Otherwise, it will become tough and rubbery.
Use a flavorful broth: The broth is an important part of the tagine, so make sure it is flavorful. You can use a store-bought fish stock or make your own using seafood scraps.
Add plenty of vegetables: Vegetables add flavor, color, and texture to the tagine. Feel free to use a variety of vegetables, such as tomatoes, onions, carrots, and potatoes.
Season the tagine well: Don't be afraid to season the tagine generously with spices. Moroccan spices, such as cumin, paprika, and ginger, are a great way to add flavor to the dish.
Serve the tagine with couscous or bread: Couscous or bread is a traditional accompaniment to tagine. It helps to soak up the delicious broth.

Conclusion:

Moroccan seafood tagine is a flavorful and easy-to-make dish that is perfect for a special occasion. With its combination of fresh seafood, flavorful broth, and tender vegetables, this tagine is sure to impress your guests. So next time you are looking for a delicious and impressive seafood dish, give Moroccan seafood tagine a try.