Seafood & Tomato Tagine

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"This seafood tagine recipe is a wonderful one-pot dish that sees squid, mussels, and prawns (or shrimp) gently simmered in a richly spiced and fragrant tomato Moroccan tagine. A wonderful weeknight dinner that celebrates seafood in all its glory. Perfect to go alongside homemade pitta or crusty bread to suck up the beautiful sauce. This recipe is taken from Casablanca: My Moroccan Food Cookbook."

Original recipe yields 6 servings


  • Serving Size: 1 (451.3 g)
  • Calories 337
  • Total Fat - 13.8 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 276.7 mg
  • Sodium - 1098 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.3 g
  • Protein - 33.4 g
  • Calcium - 117.1 mg
  • Iron - 5 mg
  • Vitamin C - 56.9 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil in a large saucepan over medium-low heat. Add the onions, cover the pan and leave to cook for about 10 minutes or until they are soft and translucent, stirring occasionally.

Step 2

Add all the remaining ingredients, except the seafood and feta. Bring to the boil over high heat, then re-cover the pan, reduce the heat to medium-low and simmer gently for 1 hour or until you have a fragrant sauce

Step 3

Meanwhile, prepare your mussels. Sort through them and chuck out any with damaged shells or that don’t shut when lightly tapped on a surface. Pull away any beards and scrape off any barnacles attached to the shells with a knife, then rinse thoroughly under cold running water and drain.

Step 4

Taste the sauce and adjust the seasoning, adding more salt if necessary. Once the sauce is ready, it’s time to cook your seafood, but make sure that you are ready to serve before adding it because it will cook within minutes.

Step 5

Don’t forget that the sauce has to be warm in order to cook the seafood, so if you have prepared it in advance and it’s cold then reheat it before adding the seafood. Throw in the prepared mussels, squid and prawns, then give everything a good stir to ensure that the seafood is well coated with the sauce

Step 6

Cover the pan and cook for 5–7 minutes or until the mussel shells have opened and the other seafood is just cooked – be careful not to overcook, otherwise it will become very chewy and rubbery consistency which is not appealing. Discard any mussels that have failed to open.

Step 7

Wonderful alongside rice or couscous.

Tips & Variations

No special items needed.