Seafood Tagine
Serves: 4
Preparation time: 30 min. + 2 hours marinating
Seafood, potatoes and fennel are layered in this mild version of a Moroccan tagine (aka tajine). Chermoula, preserved lemons and fresh coriander add zest and flavor. Any white firm white fish will do.
Ingredients
- 700 gr (about 1 1/2 lbs) sea bass, monkfish or cod fish
- 250 gr (1 cup) large shrimps, peeled and deveined , tails left on
- 250 gr (1 cup) mussels, steamed and shells removed
- 2 tbsp olive oil
- 1 large onion, about 1 cup, coarsely chopped
- 1 medium fennel bulb, cut into 1 cm (3/8 in) slices
- 250 gr (about 8 oz) small new potatoes, halved length wise
- 1 preserved lemon coarsely chopped
- 500 ml (about 2 cups) fish stock
- 4 tbsp chopped fresh coriander
- lemon wedges (optional)
- Chermoula sauce to marinate and serve
Vegetables like carrots, celery and tomatoes may be used alongside the potatoes.
Preparation:
Skin the fish if necessary and remove any bones. Cut fish into large bite-size chunks. Place fish chunks and shrimps in two separate bowls. Add enough Chermoula sauce to each bowl to completely coat the fish chunks and shrimps. Cover with clear film and let it marinade for about 2 hours.
Heat the olive oil in a large saucepan and sauté the onion for about 3 minutes. Add the fennel slices and continue cooking over heat for about 5 minutes or until onion and fennel edges start to brown. Add potato halves, fish stock, preserved lemon and continue cooking for about 15 minutes or until potatoes are tender.
Add the marinated fish and shrimps and mussels to the tagine. Cover and let the seafood steam for about 5-6 minutes or until fish is tender and shrimps are pink. Sprinkle with fresh coriander. Serve with lemon wedges and Chermoula sauce on the side.