Seafood Tagine

Chef Rigo Salas

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5 stars rating if you like it!

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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

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