728x90 AdSpace

  • Latest News

    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.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page. 

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

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