a dish for :
6 persons
preparation:
0:10
cooking:
0:25
Difficulty :
easy
ingredients
500g peeled prawns
400g white fish with firm flesh
400g chopped tomatoes
500 clams
2 tablespoons olive oil
1 spoon to coffee ground cumin
1 teaspoon ground ginger
2 teaspoons ground coriander
1 tablespoon harissa
2 cloves garlic, minced
1 cup (250 mL) fish stock
200g frozen peas
200g green beans, trimmed, cut into 3 cm pieces
1/2 bunch fresh mint, chopped leaves
1 onion, finely chopped
Preparation
Pour the oil in a casserole or a deep saucepan moyen.Vous can also opt for a clay tagine flat if you master the technique of cooking in tajine.
Add the onion to the oil and cook, stirring, for 3-4 minutes until softened without the onions are charred.
Add garlic, spices (cumin, ginger, ground coriander and harissa), and cook for 2 minutes.
Add the shrimp, fish and clams in the sauce.
Cook, stirring, for 2 minutes, then add the tomatoes and broth.
Season with salt and pepper and bring the tagine to boil and cook for 4-5 minutes until the sauce is slightly reduced and well scented mixture.
Add the beans and cover with a lid and cook for 5 minutes or until the shells have opened. Remove tagine fire seafood.
Sprinkle seafood tagine with mint and serve with couscous salad or other accompaniment of your choice.
You can serve this recipe tagine of seafood, a seafood chorba to stay in the same theme of the sea.
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