This delicious moroccan style seafood tagine is a great mid week dinner! It’s layered with potatoes and tomatoes, and flavoured with aromatic spices like ginger, cumin and paprika, plus some lemon rind for added zest.
Allow time for the seafood to marinade beforehand, and then it’s just a quick assembly and pop on the conical lid to create a divine, succulent meal that will be on the table in 30 minutes. As the seafood cooks, it combines with the tomatoes to create an amazing rich tasting sauce.
I couldn’t find preserved lemons and substituted with lemon rind, but try to get it if you can as I’ve heard the sharp tang is flavoursome and great.
What you need
¼ cup olive oil, plus 2 tablespoons extra
¼ cup chopped parsley
2 tablespoons chopped coriander
1 teaspoon ground ginger
1 tablespoon paprika
1 tablespoon lemon juice
750g seafood marinara mix
1 onion, sliced
2 cloves crushed garlic
2 long red chillies, finely choped
1 teaspoon ground cumin
400g can diced tomatoes
½ cup chicken stock
5 baby potatoes, parboiled, cut into 1cm-thick slices
one handful sultanas
⅓ cup sliced olives
½ preserved lemon, sliced (or thinly sliced rind of half a lemon)
What to do
In a bowl, combine oil, herbs, ginger, paprika, juice and seafood, stirring to coat. Cover and chill for 2 hours.
Preheat oven to 200°C. In a frying pan, heat extra oil on high. Saute onion and garlic for 2 – 3 minutes, until tender. Add chilli and cumin and cook for 1 minute. Add to base of tagine and stir in tomatoes and stock. Arrange potatoes on top, cover with seafood, sultanas, olives and lemon rind. Pop into the oven for 15 – 20 minutes until seafood is cooked through.
Sprinkle with parsley and flaked almonds, and serve with a delicious cous cous.