Tilda Kitchen Recipe created by Tilda Kitchen

Fish Tagine

40 mins
  • Serves 2
  • Adventurous
  • Extra Healthy
  • Special Occasion
  • Prep: 10 mins
  • Cook: 30 mins

A rich tomato based sauce with chunks of firm fish with fennel, shallots and a mix of seafood

  • Gluten Free


  • 1 pack Tilda Lemon & Herb Steamed Basmati Rice or Tilda Coconut, Chilli & Lemongrass Steamed Basmati Rice
  • 1 tbsp. olive oil
  • 1 clove garlic, crushed
  • 1 shallot, finely sliced
  • ½ bulb fennel, thinly sliced
  • 100ml fish stock or white wine
  • 500ml Passatta
  • 1 tsp paprika
  • 1 red pepper, diced
  • 100g monkfish, cut into large chunks
  • 100g cod loin, cut into large chunks
  • 100g mixed seafood, such as prawns, mussels and squid
  • Salt & Pepper to season


  1. Preheat oven to 180°c, Gas Mark 6
  2. Heat the oil in a large pan. Add the garlic, shallots and fennel and fry gently until soft for about 3-5 minutes
  3. Add the stock or wine, Passatta and red pepper. Fry for about 5 minutes
  4. Add the fish and seafood mix and transfer to an ovenproof dish or Tagine. Lay the clams on top. Season to taste
  5. Cover and cook for about 20 minutes or until the clam shells have opened
  6. Heat the Tilda Lemon & Herb Steamed Basmati Rice in the microwave and serve with the Fish Tagine

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