Home Recipes Fish Tagine

Fish Tagine

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 2

A rich tomato-based sauce with a delicious mix of seafood flavored with fennel and shallots. Serve with zesty Tilda Lemon & Herb rice for a Tildalicious twist.



  • 2 servings of Tilda Pure Basmati
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 shallot, finely sliced
  • ½ bulb fennel, thinly sliced
  • ½ cup fish stock or white wine
  • 2 cups tomato puree
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 3½oz monkfish, cut into large chunks
  • 3½oz cod loin, cut into large chunks
  • 3½oz mixed seafood, such as shrimp, mussels, and squid
  • Salt and pepper to season
  • Clams, to top the dish

  1. Preheat oven to 356°F/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, tomato puree, and red bell 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 the rice following the instructions on pack and serve hot with your finished dish.