Seafood Tagine

Seafood Tagine


This is a wonderful 'fish only' version
of the famous Moroccan Dish.

Serves 4 People.


500 grams of monkfish,
300g squid chopped
20 mussels
16 shell on prawns
1/2 litre fish or vegetable stock (you may
need more or less stock depending how much your stew reduces, so just go with the flow.)
1 onion chopped
Good glug of extra virgin olive oil
1 red pepper - deseeded and chopped
1 yellow pepper deseeded and chopped
6 Garlic cloves chopped
Good pinch of saffron
2 tablespoon Lemon tagine spice paste
100g apricots
Good handful of fresh coriander, chopped
1 red chilli deseeded


  1. Fry the onions in the oil, add the squid & cook for a few mins.
  2. Add the garlic, peppers and pre soaked dried apricots, cook for a few more minutes 
  3. Add the prawns, saffron, chilli and tagine paste.
  4. Add the stock, bring to the boil and simmer gently for 20 mins
  5. Add the monkfish and cook for 5 minutes
  6. Add the mussels, orange zest and juice cook until the mussels open.
  7. Finally check the seasoning and serve with freshly chopped coriander