Algerian-Style Seafood & Lamb Sausage Tagine
Unlock exotic aromas and fabulous flavours with this spicy stew of fish, prawns, meat and fresh fennel.
Prep Time
• Prep time: 10 minutes
• Cook time: 50 minutes
• Yield: Serves 6
Ingredients
• 2 tbsps olive oil
• 1 tsp ground cumin
• 1 tsp caraway seeds
• 125ml (1/2 cup) water
• 2 tbsps sweet paprika
• 1/2 tsp dried chilli flakes
• 1 red onion, halved, thinly sliced
• 500g white fish fillets, cut into 4cm pieces
• 6 (about 450g) lamb, mint & rosemary sausages
• 400g cleaned baby octopus, halved lengthways
• 2 large celery sticks, trimmed, thickly sliced diagonally
• 2 baby fennel bulbs, trimmed, quartered lengthways, fronds reserved
• 12 (about 400g) large green king prawns, peeled leaving tails intact, deveined
Method
- Combine the fish, octopus, prawns, onion, fennel, celery, oil, paprika, cumin, caraway seeds and chilli flakes in a bowl. Transfer to a 3L (12-cup) capacity flameproof tagine. Add the water. Cover. Cook over low heat for 40 minutes or until the seafood is cooked through. Set aside for 10 minutes to rest.
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While the tagine is resting, preheat a chargrill on medium. Cook the sausages, turning, for 8 minutes or until cooked through. Thickly slice diagonally.
- Top the tagine with the sausage and reserved fennel fronds.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/algerian-style-seafood-lamb-sausage-tagine/3cbfb66d-b244-43db-8edf-0102f83c1891
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