adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Algerian-style seafood & lamb sausage tagine
Algerian-style seafood & lamb sausage tagine
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Savor a delectable spicy stew featuring fish, prawns, meat, and fresh fennel.
Ingredients:
  • 500g white fish fillets, cut into 4cm pieces
  • 400g cleaned baby octopus, halved lengthways
  • 12 (about 400g) large green king prawns, peeled leaving tails intact, deveined
  • 1 red onion, halved, thinly sliced
  • 2 baby fennel bulbs, trimmed, quartered lengthways, fronds reserved
  • 2 large celery sticks, trimmed, thickly sliced diagonally
  • 5.00 gm sweet paprika
  • 2.50 gm ground cumin
  • 1 tsp caraway seeds
  • 1/2 tsp dried chilli flakes
  • 6 (about 450g) lamb, mint & rosemary sausages
Instructions:
  • In a large bowl, mix together the fish, octopus, prawns, onion, fennel, celery, oil, paprika, cumin, caraway seeds, and chili flakes. Transfer the mixture to a 3L (12-cup) flameproof tagine. Pour in the water and cover. Simmer gently for 40 minutes until the seafood is fully cooked. Allow it to rest for 10 minutes before serving.
  • Once the tagine is resting, preheat a chargrill to medium heat. Grill the sausages, turning occasionally, for 8 minutes or until fully cooked. Slice them thickly on a diagonal.
  • Garnish the tagine with the sausage and fennel fronds.

Similar Recipes