Seafood Tagine

Hearty and a bit spicy, with a touch of bright, citrusy zest! You could enjoy this flavorful seafood stew anytime of the year, but it’s a great way to get warm and cozy with a full belly in the colder months. This can be cooked in a traditional tagine or a large covered pot, whichever you have available.

  • Easy
  • 90 mins
  • 12 servings
Top close up shot of seafood tagine including white fix, mussels, jumbo shrimp, potatoes, and many veggies in a warm broth.
Top angle shot of a pot of seafood tagine. It sits on a circular cooling rack and surrounding the pot is Rodelle Seafood Seasoning white towel, green bottle, and bowls and utensils. Top portrait image of seafood tagine. Surrounding the pot are bowls and utensils and Rodelle Seafood Seasoning Portrait image of seafood tagine served in small white bowls. Clear glasses containing sparkling water, white towel, and a small bowl of green onion for topping.
Ingredients
  • 1 lbs raw Firm White Fish
    • This recipe uses Mahi Mahi
  • 1 lbs raw jumbo shrimp, peeled, tail on
  • 1 lbs mussels
  • 5 large red potatoes, peeled and thinly sliced in half moons
  • 4 large carrots, peeled and sliced
  • 1 white onion, halfed and thinly sliced
  • 1 lbs green beans
  • 12 oz cooked chickpeas
  • 2 bell peppers
  • 4 oz tomato paste
  • 3 large tomatoes, seeded, large diced
    • This recipe uses Beefsteak
  • 2 cups vegetable broth
  • 2 tbsp harissa red pepper sauce
  • 1 tbsp minced garlic
  • 5 tbsp Rodelle Seafood Seasoning
  • 3 tbsp olive oil
  • 1 tbsp rice vinegar
  • ½ lbs kumquats, thinly sliced
Uses
Occasions
Directions
  1. Combine shrimp, white fish, 1 tbsp olive oil, 1 tbsp rice vinegar, 2 kumquats thinly sliced, 1 tbsp of Rodelle Seafood Seasoning. Coat shrimp thoroughly and refrigerated to marinate for 1 hour.
  2. In a tagine, dutch oven, or large covered pot, add 2tbsp olive oil, 4 tbsp Rodelle Seafood seasoning, garlic, carrots, onion, potatoes, green beans, and bell peppers. Saute until fragrant, then add tomatoes, tomato paste, harissa, and vegetable broth. Mix thoroughly until paste is incorporated. Cover and bring to a simmer on medium heat for roughly 10 minutes.
  3. Add chickpeas, green beans, and white fish, recover, and continue to simmer for another 10 minutes.
  4. Lastly, add in mussels and shrimp, and simmer an additional 5 minutes, or until shrimp are pink and cooked through, and mussel shells have opened. Remove from heat and ladle in bowl to serve. Top with sliced kumquats for added flavorful zest.

 

Tips

  • Serve with a side of couscous or white rice to soak up all the extra broth.
  • Don’t overcook! Shrimp and mussels cook quickly and should be added at the end.

Recipe was prepared for Rodelle by ADM culinary chef, Darienne Bils. Recipe photos were taken by Amanda at @frommetovuu.