Saturday 9 January 2016

Seafood Tagine

  • 1 barramundi fillet, cut into 2 cm pieces
  • 1 squid tube, sliced
  • 250 g green prawns, shelled and de-veined
  • ½ tbsp olive oil
  • 1 tbsp crushed garlic
  • ½ lime (or lemon), juiced
  • 1 tsp ground cumin
  • ½ cup roughly chopped coriander
  • salt and pepper
  • 1 red capsicum, roasted and peeled
  • 3 tomatoes, chopped
  • 1 cup chopped celery
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 1 tbsp tomato paste
  • small handful of coriander leaves
  • salt and pepper
  1. Place the barramundi, squid and prawns in a container and add the marinade ingredients. Mix well, seal and marinate for 4 hours in the fridge.
  2. When ready to cook the tagine, set the oven to preheat 180°C.
  3. Using a hand-held blender combine the sauce ingredients [capsicum (including its seeds) with the tomato, celery and cumin]. 
  4. Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. 
  5. Add the blended sauce to the pan and bring to a high simmer. 
  6. Stir in the tomato paste, coriander and salt and pepper to taste.
  7. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. 
  8. Place the tagine on the stove-top over medium heat for a few minutes to start the cooking process. 
  9. Transfer to the oven and cook for 40–45 minutes.
Serve with couscous.

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