Seafood Tagine
Embark on a culinary journey to North Africa with this vibrant and aromatic Seafood Tagine, a soulful dish that combines the ocean's finest with bold Moroccan spices. This one-pot wonder features tender white fish, succulent shrimp, and briny mussels simmered in a rich, saffron-infused tomato sauce layered with warming notes of cumin, coriander, and paprika. Highlights include the tangy punch of preserved lemon, the briny pop of green olives, and the subtle sweetness of cinnamon. Garnished with fresh cilantro and parsley, this tagine is a feast for both the eyes and the palate. Perfectly paired with fluffy couscous or crusty bread, it’s a show-stopping main course that transforms your dinner table into an exotic retreat. Ideal for seafood lovers seeking a flavorful Moroccan-inspired meal, this dish is as comforting as it is impressive.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon, soaked in 2 tablespoons of warm water saffron threads
- 1 cinnamon stick
- 2 large, chopped tomatoes
- 1 quarter, finely sliced preserved lemon
- 0.5 cup, pitted green olives
- 1 cup vegetable stock
- 300 grams, cut into bite-sized pieces firm white fish fillets (e.g., cod or halibut)
- 200 grams, peeled and deveined large shrimp
- 500 grams, cleaned mussels or clams
- 0.5 cup, chopped fresh cilantro
- 0.5 cup, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Heat the 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 garlic, ginger, cumin, coriander, and paprika. Cook for another 1-2 minutes until fragrant.
Add the soaked saffron along with its soaking water, the cinnamon stick, and the chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
Stir in the preserved lemon slices, green olives, and vegetable stock. Season with salt and black pepper to taste.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover the tagine or pot, and let it cook for 10 minutes to allow the flavors to meld.
Carefully add the fish pieces, shrimp, and mussels/clams to the sauce. Cover again and simmer for an additional 10-12 minutes, or until the seafood is fully cooked and the mussels/clams have opened (discard any that do not open).
Check the seasoning and add more salt, pepper, or lemon juice as needed.
Garnish the tagine with fresh cilantro and parsley before serving.
Serve hot with crusty bread, steamed couscous, or basmati rice.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 8691 mg | 378% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 22.3 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 22.6 mcg | 113% | |
| Calcium | 881 mg | 68% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5267 mg | 112% | |
*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.
