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Seafood Tajine Recipe

Seafood Tajine

Graham

Recipe by  

The yummy tastes of Morocco rolled into an incredibly simple recipe that will satisfy the whole family. Seafood Tajine is spicy without being too hot. It's ideal early in the year when butternut squash is plentiful. But butternut squash is very easy to freeze so actually, you can enjoy this at any time of year. Your guests will love this one.

      Preparation Time: 30 Minutes

      Cooking Time: 30 Minutes

A Top Choice Recipe for Flavour

Ingredients for Seafood Tajine

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To serve 4:
1 medium-sized
Butternut squash
8 small
Potatoes
1 level tablespoon
Ras el Hanout
1 teaspoon
Powdered Coriander
2 medium
Onions
3 cloves
Garlic
2 tablespoons
Olive Oil
2 lb
Monfish fillets
4 oz
Drained Chick Peas
2 pints
Vegetable stock (from cubes)
14 oz
Tin of peeled tomatoes
1 lb
Live clams in their shells
 
Salt and Pepper

 

How to Cook Seafood Tajine

  1. Rince the clams well and leave them standing in salted water for at least two hours, to rid them of any sandy residues.
  2. Peel the butternut squash and remove all pips. Cut the flesh into cubes about 2cm (1 inch) square. Peel and cut the potatoes into 2 or 4 depending on their size (you want decent bite-size pieces) Peel the Onions and the garlic and finely chop both. Drain the chick peas. Roughly chop the whole tinned tomatoes (retaining the juice)
  3. In a large casserole or pan heat the olive oil over a medium heat. Add the onions, the garlic, the ras el hanout and the coriander powder.. Cook gently for 1 - 2 minutes. Add the potatoes and chick peas. Pour in the vegetable stock and the chopped tomatoes (with juice). Cover and allow to cook gently for 15 minutes. Add the butternut cubes and cook for a further 5 minutes.
  4. During this time, cut the monkfish into large pieces, Add these to the vegetables in the pan. Cover and leave to cook on low heat for about 7-8 minutes. Season with salt and pepper to taste.
  5. Meanwhile, cook the clams in a small pan for about 5 minutes until they all open. Filter the juice to remove any sand. Take the clams from the shells and add them along with the filtered juice to the main pan.
  6. Serve straight away.


Graham GRAHAM'S HOT TIP:
Butternut squash is very easy to freeze if you want to buy some out of season. After peeling and cutting in cubes, freeze on a tray so they aren't touching. When frozen you can put them all together in a container and add to the freezer. If you have difficulty finding Ras el Hanout (a Moroccan spice) you can substiture Garam Masala.
 
GRAHAM'S WINE RECOMMENDATION: GrahamThis recipe needs a strong-bodied red wine.
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