serves
4
prep
30 minutes
cook
1 hour
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 1 barramundi fillet, cut into 2 cm pieces
- 1 squid tube, sliced
- 250 g green prawns, shelled and deveined
Marinade
- ½ tbsp olive oil
- 1 tbsp crushed garlic
- ½ lime (or lemon), juiced
- 1 tsp ground cumin
- ½ cup roughly chopped coriander
- salt and pepper
Sauce
- 1 red capsicum, roasted and peeled
- 3 tomatoes, chopped
- 1 cup chopped celery
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 red onion, sliced
- 1 tbsp tomato paste
- small handful of coriander leaves
- salt and pepper
Marinating time 4 hours
Instructions
Place the barramundi, squid and prawns in a mixing bowl and add the marinade ingredients. Mix well and marinate for 4 hours.
To make the sauce, use a hand-held blender or food processor to blend the capsicum (including its seeds) with the tomato, celery and cumin. Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. Add the blended sauce and bring to a high simmer. Stir in the tomato paste, coriander and salt and pepper to taste.
Preheat the oven to 180°C. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. Place the tagine on the stove over medium heat for a few minutes to start the cooking process. Transfer to the oven and cook for 40–45 minutes.
Serve with fresh bread, couscous or rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
