Seafood Tagine

If you’re craving seafood then this recipe is for you. This Tagine is seasoned with aromatic spices to make one hearty meal.

Click for 【Harissa Sauce】 Recipe

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 20 min

TOTAL TIME: 1 hr 50 min

2 SERVING

Ingredients:

ㅤ Salad
3 stalks Celery
1 medium Fresno chili
1/4 cup Cilantro
1/4 cup Sungold tomato
2 stalks Green shallot
1½ cup Ice Water
1/8 tsp. Salt
1 tbsp. Extra virgin olive oil
1/4 large Lemon, juiced
ㅤ ㅤCook The Potatoes
1 lb. Baby potatoes
1 tbsp. Salt
1 Qt Cold Water
ㅤ ㅤFor Cooked Potatoes
2 tbsp. Extra virgin olive oil
2 tbsp. Butter
2 cloves Garlic
2 sprigs Rosemary
ㅤ ㅤVegetable
1/2 half Brown onion
1 large Red bell pepper
1 clove Garlic
1 stalk Leek
ㅤ ㅤTageen
2 tbsp. Extra virgin olive oil
2 stalks Merguez sausage
1/2 tsp. Fennel seeds
2 tsp. Coriander
2 tsp. Cumin powder
2 tbsp. Smoked paprika
2 sprigs Rosemary
2 sprigs Thyme
5 large Clam
2 tbsp. Harissa sauce
5 oz. Mussel
5 oz. Jumbo Shrimp, marinaded with【Harissa Sauce】
1 cup Marinaded artichoke
1 cup Tomato Sauce
1/4 tsp. Salt
ㅤ ㅤ ㅤ ㅤSaffron White Wine
1/2 cup White Wine
1 tsp. Saffron
ㅤ ㅤGarnish
1 tbsp. Chopped cilantro
1 tsp. Sumac

Directions:

Step 1

Place the shaved celery, Fresno chili, cilantro sprigs, and long thin biased cut green onions in a bowl with lots of ice topped with water.

Step 2

In a medium pot cook potatoes with just enough water to cover and 1 tablespoon of salt. Boil until the water has all evaporated.

Step 3

On a dry pan crush the potatoes while keeping them whole. Fry them in a medium pot with the 2T oil and 3T butter. Let the bottom become brown before turning and adding 2 cloves crushed garlic and 1sprig rosemary. Allow them to dry or drain once brown and crispy.

Step 4

Takin out by chunks, remove the meat from the merguez sausage casing by squeezing out with your hand. With olive oil to coat a medium pan or Tageen, start to brown the sausage on all sides.

Step 5

Add all the 【Vegetable】, mix halfway then add the fennel seeds, coriander, cumin powder, smoked paprika, and cook on low for 3 minutes to fry spices.

Step 6

Add the thyme, rosemary, and Clams. Cook on low covered for 7 minutes or until clams is a fourth open with 3T water covered.

Step 7

Add the Harissa sauce, mussels, jumbo shrimp, marinated artichokes, Saffron white wine, tomato sauce, and season with salt. Cook for an additional 5 minutes (making sure seafood is cooked).

Step 8