Fish Main

Fish and prawn tagine with apricots

Name: Fish and prawn tagine with apricots
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 4
Ingredients: 100g dried apricots; 400g can cherry tomatoes; 1 teaspoon ground cumin; 1/2 teaspoon each turmeric and paprika; 2 cinnamon quills; 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes; 8 green prawns, peeled (tails intact), deveined; 1 cup (200g) couscous; 2 tablespoons flat-leaf parsley leaves; 4 lemon wedges

Rate now

55m

15m

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

A delightful blend of Middle Eastern flavours and seafood; cinnamon, dried fruits, cumin, tumeric and tomato. Serve with couscous, flat-leaf parsley and lemon wedges and you have a hearty, winter meal.

100g dried apricots
400g can cherry tomatoes
1 teaspoon ground cumin
1/2 teaspoon each turmeric and paprika
2 cinnamon quills
600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
8 green prawns, peeled (tails intact), deveined
1 cup (200g) couscous
2 tablespoons flat-leaf parsley leaves
4 lemon wedges

Method

1.

Place apricots in a small bowl, cover with 200ml boiling water, then stand for 30 minutes to soak.
2.

Place tomatoes in a pan over medium heat. Add cumin, turmeric, paprika and cinnamon. Season well. Add apricots and their soaking liquid, stir to combine, then bring to the boil over medium-high heat.
3.

Add the fish and prawns, then simmer gently over medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.
4.

Meanwhile, place couscous in a bowl and cover with 1 cup (250ml) boiling water. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork and season to taste with salt and pepper.
5.

Divide the seafood and soup among bowls, scatter with couscous and parsley, then serve with lemon wedges.