Moroccan seafood tagine

Ingredients for 3 servings:

• 450 g mixed seafood (prawns, scallops and squid rings)
• 450 g tomatoes
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika powder
• 2 clove(s) garlic, squeezed
• 50 g parsley, flat, finely chopped
• 30 g coriander leaves
• ½ tsp harissa, optional
• 1 tbsp tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Double the amount for a main meal

Step 1: Prepare the ingredients. Halve the tomatoes and remove the seeds. Grate the inside of the tomatoes down to the skin, then discard the skin. Note: If cooking with a tagine, make sure to use a griddle placed between the hob and the tagine base to prevent burning on the bottom of the tagine. Step 2: Cook the tomato sauce: Heat a little olive oil in the tagine (or in a saucepan) over medium heat. Once hot, add the grated tomatoes. Then add the bay leaf (it adds great flavor and spice). Now add paprika, salt, and pepper to the sauce. Then add the garlic, coriander, parsley, and if you like, harissa! Mix the ingredients, cover the tagine, and reduce the heat to medium. Heat until the sauce begins to boil and thickens, stirring occasionally. After 20 minutes, add the tomato paste, re-cover, and simmer for another 10 minutes. The total cooking time for the sauce should be about 30 minutes. If the sauce is too thin, cook for another 5-10 minutes until the tomato sauce thickens. Step 3: Cook the seafood: Once the tomato sauce thickens, add the seafood to the tagine. You can use just shrimp or a seafood mix. Cover and cook over medium heat. The seafood is cooked when the shrimp are pink and no longer translucent. It doesn’t take much time, about 5-8 minutes. Don’t overcook, or the seafood will become tough! Serve immediately, hot, ideally with crusty bread (French baguette or Moroccan bread)!