Seafood Tagine

Total Time
32 min
0 min
32 min
In Morocco, many stew-like dishes are cooked in an earthenware vessel called a tagine.


olive oil

2 tsp

uncooked onion(s)

2 medium, chopped

sweet red pepper(s)

1 medium, seeded and chopped

jalapeño pepper(s)

1 medium, seeded and chopped (wear gloves to prevent irritation)

garlic clove(s)

3 medium clove(s), minced

ground ginger

½ tsp

ground cinnamon

½ tsp


¼ tsp, threads

canned clam juice

8 oz

fresh lemon juice

¼ cup(s)

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

uncooked tilapia fillet(s)

1 pound(s), fillet, cut into 1 x 2-inch strips

uncooked shrimp

¾ pound(s), extra-large, peeled and deveined


cup(s), fresh, chopped


10 medium, kalamata, pitted and halved

cooked couscous

2 cup(s), hot


  1. Heat the oil in a Dutch oven over medium-high heat. Add the onions, bell pepper, jalapeño pepper, garlic, ginger, cinnamon, and saffron. Cook, stirring frequently, until the vegetables begin to soften, 4–5 minutes.
  2. Add the clam juice, lemon juice, salt, and pepper to the pot; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are completely softened, about 10 minutes.
  3. Add the tilapia and shrimp to the pot; simmer, covered, until just opaque in the center, 6–7 minutes. Remove from the heat, then stir in the cilantro and olives. Serve over the couscous. Yields 1 1⁄4 cups fish mixture and 1⁄2 cup couscous per serving.


Although we cook this dish in a Dutch oven, it uses many of the same sweet spices and citrus flavors that define what a tagine stew is.

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