The method
Recipe created by Mitch Tonks, ambassador for Norwegian Seafood Council
There’s nothing like a good warming, lightly spiced tagine. The great thing about fish stew type dishes is that they don’t need the time that meat does – they can literally be cooked up in 30 minutes, this is a great dish to try.
I like to buy Norwegian cold water shell on prawns and peel them myself, I think the flavour is better; you can also leave 6 or 8 in the shell to add to the look of the dish.
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Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened.
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Add the spices and saffron and cook for a further 3-4 minutes. Then add the prawns & the cooked potatoes, then the fish and enough water to just cover it.
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Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
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Finally stir in a little coriander and sprinkle the rest over the top, serve family style.
Ras el hanout is a Moroccan spice mix made from any number of spices that is readily available in supermarkets nowadays, but if you fancy making your own, here’s a simple version that works well. Simply grind the following spices together. They can then be stored in an airtight container.
- 1 tbsp ground allspice
- 1 ½ tbsp ground coriander
- 2 tbsp paprika
- 1 tbsp turmeric
- 2 tsp ground cassia
- 1 tsp ground cardamom
- 1 tsp chilli flakes