Moroccan Fish Tagine with Coriander Couscous

A fragrant Moroccan seafood stew featuring mixed firm fish, mussels, and olives, served over steamed coriander couscous.

Healthy Dinner Fish Seafood Spicy Tagine

Estimated Nutrition

Calories

486.3

kcal / serving

1945.2 kcal total

Carbs

28.2g

per serving

112.8 g total

Fat

25.6g

per serving

102.5 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Preserved Lemon

chopped; can use normal lemon

Fruits

piece

Lemon Juice

juice only

GrainsCereals

unit

Couscous

preparation amount not specified

Liquids

125

White Wine

200

Fish Stock

NutsSeeds

clove

Garlic

finely chopped

tsp

Cumin Seed

whole

piece

Cinnamon

stick

pinch

Saffron

bunch

Coriander

freshly chopped

clove

Garlic

finely chopped for harrissa

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Groundnut Oil

tbsp

Olive Oil

for harrissa

Seafood

500

Mixed Fish

monkfish, gurnard, or mackerel

200

Mussels

Vegetables

piece

Red Onion

finely chopped

tsp

Ginger

piece

Green Olive

stoned and roughly chopped

100

Cherry Tomato

piece

Red Chilli

roughly chopped for harrissa

Method

Add cumin, ginger, cinnamon, lemon, and olives and cook for two minutes.

Heat ground nut oil in a tagine and cook onion and garlic until soft.

Serve over steamed couscous and garnish with fresh coriander.

Season with salt and pepper, cover, and cook gently for 6-7 minutes.

Add 500g mixed fish, 200g mussels, and 100g cherry tomatoes to the tagine.

Add white wine, 200ml fish stock, and saffron then bring to a simmer.

Stir one tablespoon of the harrissa into the tagine and cook for one minute.

Blend chillies, garlic, lemon juice, and olive oil in a food processor to make harrissa.