Mixed Seafood Tagine
Dive into the exotic flavors of North Africa with this Mixed Seafood Tagine, a vibrant and aromatic dish that brings the ocean to your table. Succulent shrimp, tender squid, flaky white fish, and briny mussels are gently simmered in a spiced tomato base infused with warm notes of cumin, coriander, turmeric, and paprika, with a touch of fiery harissa for depth. Fresh vegetables like bell peppers and zucchini add texture and color, while parsley, cilantro, and a splash of lemon juice brighten the dish just before serving. Perfect for a comforting yet elegant dinner, this seafood tagine pairs beautifully with crusty bread or fluffy couscous, making every bite a journey into bold, Mediterranean-inspired flavors. Ready in just an hour, this one-pot wonder is a crowd-pleasing centerpiece for any gathering!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 large, finely chopped onion
- 4 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1 tablespoon harissa paste
- 400 grams canned chopped tomatoes
- 250 milliliters fish stock
- 1 large, thinly sliced red bell pepper
- 1 large, thinly sliced green bell pepper
- 1 medium, diced zucchini
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 200 grams, peeled and deveined shrimp
- 200 grams, cleaned and sliced into rings small squid
- 200 grams, cut into chunks white fish fillets
- 200 grams, cleaned mussels
- 1 tablespoon lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, ground coriander, paprika, and turmeric. Cook for 1–2 minutes until fragrant.
Mix in the harissa paste, canned chopped tomatoes, and fish stock. Bring the mixture to a simmer.
Add the sliced red and green bell peppers and diced zucchini to the pot. Stir well and let simmer for 10 minutes.
Meanwhile, season the shrimp, squid, and white fish chunks with salt and black pepper.
After the vegetables have cooked, gently layer the seafood (shrimp, squid, white fish, and mussels) on top of the vegetable mixture.
Drizzle the remaining 2 tablespoons of olive oil and lemon juice over the seafood.
Cover the tagine or pot with a tight-fitting lid and let it simmer over low heat for 15–20 minutes, until the seafood is cooked through and the mussels have opened (discard any mussels that do not open).
Sprinkle the chopped parsley and cilantro on top before serving.
Serve hot with crusty bread or steamed couscous on the side for a complete meal.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 46.4 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 595 mg | 46% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4729 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
