Moroccan Seafood Tagine

Moroccan Seafood Tagine Recipe

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About Moroccan Seafood Tagine Recipe:

Make the Tagine Pour the olive oil into a tagine, and distribute the onion slices across the bottom, and the seafood and a lot of veggies. 

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  • 11 Ingredients
Ingredients
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Ingredients for Moroccan Seafood Tagine Recipe

  • 1 pound seafood mix
  • 1 pound Tomatoes
  • 2 tablespoon olive oil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon 2 black pepper
  • 1 teaspoon Paprika
  • 2-3 garlic cloves
  • 0.33 cup mixed finely chopped cilantro and parsley
  • 1/2 tablespoon harissa
  • 1 tablespoon tomato paste
Nutrition
  • 31g Fat(40.41%)
  • 8g Protein(10.55%)
  • 22g Carbs(28.96%)
  • 15g Fiber(19.09%)
  • Other(0.98%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Moroccan Seafood Tagine Recipe

STEP 01

Preparing the ingredients the hardest step in this tagine is just grating the tomatoes. Cut the tomatoes in half, using a grater, grate the tomato from the inside.

STEP 02

Cooking the tomato sauce on medium-high heat, drizzle the olive oil on the tagine (or pot). Once the oil heats, add the grated tomatoes, a bay leaf (for an amazing flavor), and spices.

STEP 03

For the seasoning, we are using paprika, salt, and pepper. Sum up the crushed garlic, the finely chopped cilantro, and parsley, and finally the secret ingredient harissa.

STEP 04

Cover the tagine with a lid, reduce the flame to medium, and let the tomatoes cook until they start boiling and the sauce becomes thicker and creamier. Check on the tomatoes and keep stirring them from time to time.

STEP 05

After 20 minutes of cooking the tomatoes, add the tomato paste and mix it in gently with the rest of the ingredients. Cover, and let the tomatoes cook. The total cooking time should take around 30 minutes.

STEP 06

After the tomatoes are cooked, check on the level of water in there. If the sauce is too runny, uncover the tagine, and let the sauce cook for around 5-10 minutes until the water evaporates and the tomato sauce becomes thicker (you may not need to do this step if your tomatoes are thicker).

STEP 07

Cooking the seafood once the tomato sauce becomes thick, add the seafood to the tagine. You can use shrimp only, or a seafood mix, cook on medium-high heat, uncovered.

STEP 08

The seafood is cooked as soon as the shrimp becomes pink and is not crystalline anymore. It does not take much time to cook (5-8 minutes). Do not overcook it, or the seafood becomes chewy.

STEP 09

Serve immediately, hot, with crusty bread.