Method
Ingredients
Ingredients
- 120g Tilda Pure Basmati
- 1 tbsp oil
- 1 clove of garlic, crushed
- 1 shallot/onion, finely sliced
- ½ bulb fennel, thinly sliced
- 100ml fish stock or white wine
- 500ml passatta
- 1 tsp paprika
- 1 red pepper, diced
- 100g monkfish or other white fish, cut into large chunks
- 100g cod loin or other white fish, cut into large chunks
- 100g mixed seafood, such as prawns, mussels and squid
- Salt & pepper to season
- Clams, to top the dish
Method
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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 pepper. 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. With 10 minutes remaining, cook the rice.
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Serve the Tagine next to the rice
