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Spring seafood tagine
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious seafood stew with fresh spring veggies, perfect for a quick weeknight dinner.
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 3.75 gm ground cumin
  • 3.75 gm ground ginger
  • 1 1/2 tsp ground coriander
  • 20.00 ml harissa (see Notes)
  • 12 green prawns, peeled, tails intact, deveined
  • 400g firm white fish (such as ling)
  • 400g can chickpeas, rinsed, drained
  • 400g can chopped tomatoes
  • 250ml fish stock
  • 500g fresh pipis (see Notes)
  • 120g pea
  • 100g green beans, trimmed, cut into 3cm pieces
  • 1/2 bunch fresh mint, leaves chopped
  • 300g couscous
  • 45g almond
Instructions:
  • In a casserole or deep saucepan, warm the oil over medium heat. Saute the onion until softened, about 3-4 minutes. Stir in the garlic, spices, and harissa, cooking until fragrant for about 2 minutes. Add the prawns, fish, and chickpeas, cooking for an additional 2 minutes. Pour in the tomato and stock, season, and bring to a simmer. Allow to cook for 4-5 minutes until slightly reduced.
  • Combine the pipis, peas, and beans in the pot, then cover and cook for an additional 5 minutes until the shells open. Remove from heat.
  • Sprinkle the tagine with fresh mint and plate it alongside couscous garnished with almonds.

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