Fish & seafood tagine recipe
Delicious fish tagine with tomato sauce, fennel, and seafood, served with zesty Tilda Lemon & Herb rice. Perfect for a flavorful dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
Cooking tools:
- Tagine
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Plate
Ingredients
- 1 pouch Tilda Lemon & Herb rice
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- 1 shallot, finely sliced
- ½ bulb fennel, thinly sliced
- 100ml fish stock or white wine
- 500ml passatta
- 1 tsp paprika
- 1 red pepper, diced
- 100g monkfish, cut into large chunks
- 100g cod loin, cut into large chunks
- 100g mixed seafood, such as prawns, mussels and squid
- Salt & pepper to season
- Clams, to top the dish
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