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Fish Tagine

Fish Tagine

A rich tomato-based stew with a delicious mix of seafood flavored with fennel and shallots.

  • 31 - 60 Minutes
  • Medium
  • Serves 4




  • 1 cup Tilda® Pure Basmati
  • 2 Tbsp olive oil
  • 2 clove garlic, crushed
  • 2 shallots, finely sliced
  • 1 bulb fennel, thinly sliced
  • 1 cup fish stock or white wine
  • 3 cups tomato puree
  • 1 red bell pepper, diced
  • 2 tsp paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper, ground
  • 12 oz firm white fish such as monkfish, cod or halibut, cut into 1-inch pieces
  • 8 oz mixed seafood, such as shrimp, mussels or calamari

How to make Fish Tagine

  1. Preheat oven to 350°F.

  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, red bell pepper, paprika, salt and pepper. Simmer for about 5 minutes.

  4. Add the fish and seafood mix and transfer to an ovenproof dish or tagine.

  5. Cover and cook in the oven for about 20 minutes, or until the mussels have opened and fish is cooked through.

  6. While the tagine is cooking, prepare the rice according to package directions and serve hot with the stew.