Recipes - Seafood Tagine with Chermoula and Moroccan Preserved Lemon
Not a totally traditional tagine, but very yummy anyway.
30 ml olive oil
2 celery sticks diced
½ carrot chopped
½ onion chopped
finely chopped rind of 1/4 Ground Moroccan Preserved Lemons
3 tablespoons of Ground's Chermoula
4 tomatoes cut into eighths
600ml fish stock
200g of seafood per person (you can use fish prawns octopus and mussels)
pitted green olives
1/4 cup of coriander roughly chopped
1/4 cup of mint roughly chopped
Heat the olive oil in a Dutch oven or deep frying-pan and sweat the celery, carrot & onion till soft but not browned. Add the Moroccan Preserved Lemon rind, 2 tablespoons of Chermoula, tomatoes & stock. Simmer for 30 minutes.
Cut seafood into smaller pieces & add to tagine for remaining 10 minutes of the cooking process. Finish with 5 pitted olives per person & plenty of chopped coriander & mint. Stir in 1 tablespoon more of Chermoula. Serve with couscous or steamed potatoes that have been tossed in little butter & fresh mint.
- Cassia bark, whole
- Cumin seeds
- Pure Peppermint Tea
- Earl Grey SpecialTea
- Star anise, whole
- Paprika, mild ground
- Fennel seeds
- Ginger ground