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
Instructions
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.
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