Method
Ingredients
Ingredients
- 1 sachet Tilda Lemon and Herb rice
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- 1 shallot, finely sliced
- ½ bulb fennel, thinly sliced
- 100ml fish stock or white wine
- 500ml passata
- 1 tsp paprika
- 1 red pepper, diced
- 100g monkfish or other firm white fish, cut into large chunks
- 100g cod loin, cut into large chunks
- 100g mixed seafood, such as shrimp, mussels and squid
- Salt and pepper to season
- Clams, to top the dish
How to make Fish Tagine
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Preheat oven to 180C/400F
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Heat the oil in a large pan. Add the garlic, shallots and fennel and fry gently until soft for about 3-5 minutes.
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Add the stock or wine, passata and red pepper. Fry for about 5 minutes.
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Add the fish and seafood mix and transfer to an ovenproof dish or tagine. Lay the clams on top. Season to taste.
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Cover and cook for about 20 minutes or until the clam shells have opened.
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Serve with heated Tilda Lemon and Herb rice.
