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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This works well in a smaller tagine. Serve it with a soft flat bread (pita would work if you are not making it). Use the bread to eat it, no utensils. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan. Ingredients:
3 shallots, chopped |
4 ounces cream |
5 ounces salmon |
5 ounces white fish, cut into medallions (pollock, hake, monk fish, etc) |
4 ounces prawns (shrimp) |
4 ounces mussels, cooked and shelled (or clams etc.) |
4 florets cauliflower, blanched |
1 teaspoon ras el hanout spice mix (ras el hanout - moroccan spice mix or your favorite) |
1/2 bay leaf, ground |
salt |
pepper |
Directions:
1. Put mussles, shallots and cauliflower in the bottom of the tagine.
2. Add prawns and fish.
3. Pour in the cream.
4. Sprinkle the spices over the top and cover with the lid.
5. Microwave tor 10 minutes on a medium power.
6. Serve with couscous.
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