Fish seafood tagine recipe | Tilda

Ingredients

• 120g Tilda Pure Basmati
• 1 tbsp oil
• 1 clove of garlic, crushed
• 1 shallot/onion, finely sliced
• ½ bulb fennel, thinly sliced
• 100ml fish stock or white wine
• 500ml passatta
• 1 tsp paprika
• 1 red pepper, diced
• 100g monkfish or other white fish, cut into large chunks
• 100g cod loin or other white fish, cut into large chunks
• 100g mixed seafood, such as prawns, mussels and squid
• Salt & pepper to season
• Clams, to top the dish