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    Saturday, October 17, 2015

    Algerian-style seafood & lamb sausage tagine Recipe

      Algerian-style seafood & lamb sausage tagine Recipe


        500g white fish fillets, cut into 4cm pieces
        400g cleaned baby octopus, halved lengthways
        12 (about 400g) large green king prawns, peeled leaving tails intact, deveined
        1 red onion, halved, thinly sliced
        2 baby fennel bulbs, trimmed, quartered lengthways, fronds reserved
        2 large celery sticks, trimmed, thickly sliced diagonally
        2 tablespoons olive oil
        2 teaspoons sweet paprika
        1 teaspoon ground cumin
        1 teaspoon caraway seeds
        1/2 teaspoon dried chilli flakes
        125ml (1/2 cup) water
        6 (about 450g) lamb, mint & rosemary sausages

    Algerian-style seafood & lamb sausage tagine Recipe
           Step 1

        Combine the fish, octopus, prawns, onion, fennel, celery, oil, paprika, cumin, caraway seeds and chilli flakes in a bowl. Transfer to a 3L (12-cup) capacity flameproof tagine. Add the water. Cover. Cook over low heat for 40 minutes or until the seafood is cooked through. Set aside for 10 minutes to rest.
        Step 2

        While the tagine is resting, preheat a chargrill on medium. Cook the sausages, turning, for 8 minutes or until cooked through. Thickly slice diagonally.
        Step 3

        Top the tagine with the sausage and reserved fennel fronds.

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    Item Reviewed: Algerian-style seafood & lamb sausage tagine Recipe Rating: 5 Reviewed By: Mrs. Chef
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