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Saffron and Harissa Seafood Tagine

Saffron and Harissa Seafood Tagine
This is a rich indulgent tagine full of complex flavours

seafood tagine-n

 

400gm firm white fish
8 large unpeeled prawns
200gm peeled prawns
200gn squid sliced in rinds
4 large scallops sliced in half
1 onion finely sliced
4 garlic cloves chopped
2 tbsp olive oil
½ tsp saffron strands
2 tsp harissa paste, I used rose harissa
2 tsp turmeric
2 tsp sugar
700gm passata
400gm chopped tinned tomatoes
salt & pepper
good bunch of fresh parsley finely chopped

1. In a large pan heat the oil and gently fry the onions for a few minutes add the garlic and stir well, cook for a minute, add the saffron turmeric, harissa and salt & pepper, stir well.

2. Add the passata, tinned tomatoes and sugar and bring to a simmer. Transfer to a tagine and either put in a low oven or simmer on the lowest setting for about 1 hour to allow the flavours to develop. Stir regularly and add a little water if it starts to stick. Check the seasoning, this dish need quite a lot.

3. Add the shell on prawns and squid to the dish, stir in and leave for 2 minutes, then add the white fish and peeled prawns and give a couple of minutes to cook, add the scallops and mix in, and leave for a minute to heat through. Sprinkle with parsley

4. Serve with warm bread.

Serves 4

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