Seafood tagine: Try this recipe at home for a memorable dining experience

This seafood tagine recipe is a beautiful one-pot sal that looks tempting when served in a richly spiced and fragrant Moroccan tomato tagine with squid, mussels, and prawns. It is truly a great weekend dinner celebrating fish recipe in all its beauty. This variant of a stew in Moroccan style of seafood features snapper inste of beef and is seasoned with aromatic spices such as saffron, ginger, cumin, and coriander. baked stew is filled with carrots, onions, and olives, along with fish. For a hearty one-dish meal, serve over couscous. Check out ingredients and how to prepare this delicious seafood here-

Seafood tagine recipe

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Ingredients needed: 

• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro
• 1/2 cup extra-virgin olive oil
• 1 teaspoon ground ginger
• 2 teaspoons sweet Hungarian paprika
• 8 saffron thres, crushed
• 2 teaspoons fresh lemon juice
• 4 (6-ounce) snapper fillets
• 4 large tomatoes, peeled, seeded, and chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large carrots, diagonally sliced
• 1 large onion, thinly sliced
• 1 tablespoon preserved lemon*
• 12 kalamata or brine-cured black olives, rinsed and pitted
• Garnish: fresh flat-leaf parsley

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Directions: 

• In a large bowl, d first seven ingredients. Place snapper fillets in a baking dish measuring 13-x9-inch; pour mixture over fillets uniformly. Cover and chill for two hours, turning once.
• In a large saucepan, combine tomato, garlic, and cumin. Place over medium heat. Bring to a boil; reduce heat and stir occasionally, simmer, uncovered, for 8 minutes or until slightly thickened.
• Remove from heat and d salt and pepper to taste. (This mixture can be me 1 day in vance and chilled.
• In a Dutch oven, melt 1/4 cup olive oil over medium heat. d onion and carrot; finish with a combination of tomatoes. Cover and cook for 12 minutes over medium heat or until carrot is soft.
• Take off heat. Place parsley and fillets on top of tomato mixture. Spre evenly over fillets preserved lemon. d olives to sprinkle. Cover with a fork and cook over medium heat for 10 minutes or until fish flakes. Garnish as per your liking.

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