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Fish Tagine

A rich tomato based sauce with a delicious mix of seafood flavored with fennel and shallots. Serve with zesty Tilda Coconut, Chilli and Lemongrass rice for a Tildalicious twist.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 pouch of Tilda Coconut, Chilli Lemongrass rice
  • 1 tbsp of olive oil
  • 1 clove of garlic, crushed
  • 1 shallot, finely sliced
  • ½ bulb of fennel, thinly sliced
  • 100 ml of fish stock or white wine
  • 500 ml of passata
  • 1 tsp of paprika
  • 1 red pepper, diced
  • 100g of monkfish, cut into large chunks
  • 100g of cod loin, cut into large chunks
  • 100g of mixed seafood, such as prawns, mussels and squid
  • Salt and pepper to season
  • Clams, to top the dish


  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, passata 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. Cook rice as per pouch instructions and serve.