A delicious cod and prawn tagine recipe that makes a fantastic meal for all the family. Using a traditional Tagine adds an authentic Moroccan or North African feel to the meal however it will cook just as well in in a large flat bottom pan with a lid. Unlike meat based versions this tagine cooks very quickly and will be ready to eat in thirty minutes.
About Tagines
Tagines are is an earthenware pots with a flat base and conical lid, long used in north African cooking – notably in Morocco. The tagine’s tented shape makes a moist, hot environment for the dish being cooked. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish keeping your food moist and full of flavour.
Quantities below will serve 4 but you can adapt easily for more ore less people.
Ingredients For Cod And Prawn Tagine Recipe
2 x 140g cod fillets, cut into chunks from Walter Purkis & Sons
200g raw prawns from Walter Purkis & Sons
2 tbsp. olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
5cm piece of fresh ginger root, peeled and crushed
1 mild chili, de-seeded and finely sliced
1 carrot, peeled and sliced into rounds
4 large tomatoes, roughly chopped
2 tsp. ground coriander
1 tsp. paprika
1 tsp. cumin
100ml reduced-salt vegetable or fish stock from Walter Purkis & Sons
20 green olives, pitted
Juice of 1/2 lemon, plus lemon wedges to serve
Salt and pepper, to season
Handful fresh coriander, chopped
Tagine Cooking Method
Heat the oil in large non-stick pan or tagine. Add the onion, garlic and ginger and gently fry for 5 minutes. Next add the chili, carrot and tomatoes and cook on a low heat with the lid on for about 10 minutes until the carrot is softened.
Add the spices and cook for a further 3-4 minutes.
Add the prawns, and cod before covering with the stock and replace the lid.
Simmer gently for 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
To finish the dish stir in a little coriander and sprinkle the rest over the top to serve. Delicious served with couscous. Eat right away.
As with many traditional dishes there are many variations of this recipe in fact you can find a variant here on our blog >>
