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Moroccan Fish Tagine


2 tbsp Newforge Sunflower Oil
2 large onions, finely chopped
850 ml fish stock (use stock cube)
40 grams Schwartz Chopped Garlic in Oil
40 grams Schwartz Moroccan Seasoning
2 tins Newforge Chopped Tomatoes
4 tbsp Newforge Tomato Puree
2 tbsp caster sugar
500 grams monkfish, chopped into 1 inch cubes
20 scallops
20 pre-cooked tiger prawns
200 grams squid, cut into rings
2 lemons, zest and juice
2 tbsp Schwartz Coriander Leaf


Saute the onions in the oil until soft. Add the Schwartz Chopped Garlic in Oil and cook for a further two minutes.

Sprinkle over the Schwartz Moroccan Seasoning and cook for one minute, stirring continuously. Pour in the fish stock, add the tomatoes and tomato puree to the pan, bring to the boil and cook for two minutes before adding the sugar, lemon juice and zest.

Add the monkfish, scallops, squid and tiger prawns and cover the pan. Cook for 5-10 minutes.

Garnish with the Schwartz Coriander Leaf and serve with couscous.

Could be served with couscous mixed with dried apricots, toasted almond slices, freshly chopped coriander and Schwartz Moroccan Seasoning.





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