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Fish and prawn tagine with apricots
Fish and prawn tagine with apricots
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Middle Eastern spiced seafood dish with cinnamon, dried fruits, cumin, turmeric, and tomato. Served alongside couscous, fresh parsley, and lemon wedges for a warm and comforting winter meal.
Ingredients:
  • 100g dried apricots
  • 400g can cherry tomatoes
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1.25 gm paprika
  • 2 cinnamon quills
  • 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
  • 8 green prawns, peeled (tails intact), deveined
  • 200g couscous
  • 40.00 ml flat-leaf parsley leaves
  • 4 lemon wedges
Instructions:
  • In a small bowl, pour 200ml of boiling water over the apricots, and let them soak for 30 minutes.
  • In a pan over medium heat, combine tomatoes with cumin, turmeric, paprika, and cinnamon. Season generously. Stir in apricots and their soaking liquid. Bring to a boil over medium-high heat.
  • Gently add the fish and prawns to simmer over medium heat for 5-10 minutes until the broth is soupy and seafood is cooked through.
  • Place couscous in a bowl and pour 1 cup (250ml) boiling water over it. Cover with plastic wrap and let it sit for 5 minutes. Fluff with a fork and season with salt and pepper.
  • Serve the seafood and soup in bowls, sprinkle with couscous and parsley, and accompany with lemon wedges.

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