Fish Tagine
A rich tomato based sauce with a delicious mix of seafood flavored with fennel and shallots. Serve with zesty Tilda Lemon & Herb rice for a Tildalicious twist.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Coconut, Chilli & Lemongrass rice
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- 1 shallot, finely sliced
- ½ bulb fennel, thinly sliced
- 100ml fish stock or white wine
- 500ml passatta
- 1 tsp paprika
- 1 red capsicum, diced
- 100g monkfish, cut into large chunks
- 100g cod loin, cut into large chunks
- 100g mixed seafood, such as prawns, mussels and squid
- Salt & pepper to season
- Clams, to top the dish
How to make Fish Tagine
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Preheat oven to 180°c, gas mark 6.
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Heat the oil in a large pan. Add the garlic, shallots and fennel and fry gently until soft for about 3-5 minutes.
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Add the stock or wine, passatta and red capsicum. Fry for about 5 minutes.
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Add the fish and seafood mix and transfer to an ovenproof dish or tagine. Lay the clams on top. Season to taste.
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Cover and cook for about 20 minutes or until the clam shells have opened.
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Serve with the heated rice.
