Fish Quick Main

Spring seafood tagine

Name: Spring seafood tagine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, chopped; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground coriander; 1 tablespoon harissa; 12 green prawns, peeled, tails intact, deveined; 400g firm white fish (such as ling); 400g can chickpeas, rinsed, drained; 400g can chopped tomatoes; 1 cup (250ml) fish stock; 500g fresh pipis; 2/3 cup (120g) frozen peas; 100g green beans, trimmed, cut into 3cm pieces; 1/2 bunch fresh mint, leaves chopped; 1 1/2 cups (300g) instant couscous, cooked according to packet instructions; 1/3 cup (45g) slivered almonds, toasted

1 rating

10m

25m

Jump to recipe

by Warren Mendes

delicious. team

Oct 03, 2015

A fantastic seafood stew, packed with spring vegetables and easy enough for a midweek meal.

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 tablespoon harissa
12 green prawns, peeled, tails intact, deveined
400g firm white fish (such as ling)
400g can chickpeas, rinsed, drained
400g can chopped tomatoes
1 cup (250ml) fish stock
500g fresh pipis
2/3 cup (120g) frozen peas
100g green beans, trimmed, cut into 3cm pieces
1/2 bunch fresh mint, leaves chopped
1 1/2 cups (300g) instant couscous, cooked according to packet instructions
1/3 cup (45g) slivered almonds, toasted

Method

1.

Heat the oil in a casserole or deep saucepan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, spices and harissa, and cook for 2 minutes or until fragrant. Add the prawns, fish and chickpeas. Cook, stirring, for 2 minutes, then add tomato and stock. Season and bring to a simmer, then cook for 4-5 minutes until slightly reduced.
2.

Add pipis, peas and beans, then cover with a lid and cook for a further 5 minutes or until the shells have opened. Remove from heat.
3.

Scatter the tagine with mint and serve with couscous topped with almonds.