Seafood tagine
4
Points®
Total Time
32 min
Prep
0 min
Cook
32 min
Serves
4
Difficulty
Easy
In Morocco, many stew-like dishes are cooked in an earthenware vessel called a tagine. Our version is cooked in a Dutch oven, using many of the same sweet spices and citrus flavors that define a traditional tagine stew and we made it super simple with a total time of only 30 minutes. The light and fluffy couscous is a great grain for the juicy elements of the stew. Flavors of saffron, lemon, jalapeno and ginger dance together with the light and flaky tilapia and shrimp. The bright and briny finish of kalamata olives adds another layer of flavor to enhance this complex and delicious one-pot delight.
Ingredients
Olive oil
2 tsp
Onion
2 medium, chopped
Red bell pepper
1 medium, seeded and chopped
Jalapeño pepper
1 medium, seeded and chopped (wear gloves to prevent irritation)
Garlic
3 clove(s), minced
Ground ginger
½ tsp
Ground cinnamon
½ tsp
Saffron
¼ tsp, threads
Clam juice
8 fl oz
Fresh lemon juice
¼ cup(s)
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Uncooked tilapia fillet
1 pound(s), fillet, cut into 1 x 2-inch strips
Uncooked shrimp
¾ pound(s), extra-large, peeled and deveined
Cilantro
⅓ cup(s), fresh, chopped
Olives
10 olive(s), medium, kalamata, pitted and halved
Cooked couscous
2 cup(s), hot
