Seafood Tagine

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14 Ingredients

Number of servings

200grams large green king prawns, peeled, deveined, tails intact
800grams can crushed tomatoes
800grams white fish fillets, cut into chunks
150grams squid tubes, sliced to 1cm rings
1/2 cup coriander leaves, chopped
2 large onions, halved, thinly sliced
1tablespoons ground cumin (plus 2 tsp ground cumin extra)
2teaspoons smoked paprika (plus 2 tsp smoked paprika extra)
1 lemon, rind finely grated (plus 1/4 cup lemon juice)
2tablespoons olive oil (plus 2 tbs olive oil)
4 garlic cloves, sliced (plus 2 garlic cloves sliced)
couscous, prepared according to packet directions (to serve)
1 cup fish stock
1teaspoons salt

Method

Step 1 of 3

Place oil, garlic, cumin, paprika, 1/4 cup of lemon juice and salt into a small food processor. Add 3/4 of the coriander, reserving remainder. Process until finely chopped. Transfer half the spice paste to a bowl, add fish, squid and prawns. Set aside to marinate for about 15 minutes while you prepare the sauce.

Step 2 of 3

Meanwhile, heat oil in a frying pan over medium heat and add onions and garlic. Cook for 5 minutes until softened. Add extra cumin and paprika and cook for 2 minutes. Stir in tomato, stock, lemon rind, and reserved spice paste. Simmer, uncovered, for 10 minutes until thick.

Step 3 of 3

Add seafood pieces with any marinade, pushing them into the sauce. Cover and cook for about 6 minutes until seafood changes colour. Top with remaining coriander and serve with couscous.