Moroccan Seafood Tagine Recipe

step 1

• STEP 1.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 3

• STEP 2.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 4

• STEP 3.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 5

• STEP 4.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 6

• STEP 5.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 7

• STEP 6.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 8

• STEP 7.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 9

• STEP 8.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 10

• STEP 9.Serve immediately, hot, with crusty bread.