Easter is around the corner and if you are looking for a dish to feed your family or friends try this Seafood Tagine. You don’t have to have a tagine dish you can use a deep frying pan with a lid. Enjoy!
1/2 onion, finely diced
1 bunch coriander
1 bunch flat-leaf parsley
3 cloves garlic, crushed
2 tablespoons ground cumin
2 tablespoons sweet paprika
2 teaspoons turmeric
Pinch each of cayenne pepper, black pepper and salt
100mls lemon juice
250ml extra virgin olive oil
2 stalks celery, sliced
1 large red onion, sliced thickly
1 green capsicum, seeded and sliced thickly
300g sweet potato, peeled and cut into chunks
2 ripe tomatoes, chopped
250mls fish stock
6 x 150g snapper fillets, skin and bones removed
500g green king prawns, peeled and deveined leaving tails on
1/2 cup pitted dates, coarsely chopped
1 preserved lemon, flesh removed and finely sliced
1 tablespoon honey
couscous, to serve (recipe follows)
To make the chermoula finely chop onion, coriander and parsley leaves together in a food processor.
Add garlic, cumin, paprika, turmeric, cayenne, pepper and salt. Slowly add the lemon juice and olive oil to food processor. Mix well.
Rub chermoula into fish fillets and peeled prawns and leave to marinate for 15 minutes.
Pre-heat a large heavy based pan and add the celery, onion, capsicum, sweet potato and tomatoes. Pour in the verjuice and stock, bring to the boil then reduce the heat to a simmer. Cook covered for 15-20 minutes or until the sweet potato has softened.
Add the fish, dates, lemon and honey and cook covered for 5 minutes, add the prawns and cook for a further 5 minutes. Serve with couscous.
500ml chicken stock
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch each of allspice, cinnamon and nutmeg
1/2 teaspoon salt
500g instant couscous
2 tablespoons butter
1 x 440g can chickpeas
2 tablespoons slivered almonds, toasted
Put stock, oil, spices and salt in a large saucepan and bring to the boil.
Remove from the heat and pour in the couscous, cover and allow to stand for 5 minutes. Place saucepan over a low heat and add the butter and stir with a fork to break up the grains. Stir through the chickpeas and almonds.
A tagine, originally from North Africa, is a conical-shaped earthenware dish. Ingredients of sweet and savoury flavours were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire.
The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.