Seafood Tagine

21

Zovs Bistro Plate Assembly:
Chinaware: 12 Bowl Tomato Herb Sauce: Ingredients: 2 T Olive Oil 1 T Fresh
Garlic, chopped 1 T Fresh Shallots, chopped
1½ cup Whole Peeled Tomato 2 T
Fresh Basil, chopped
½ T Salt & Pepper
Pre-heat medium sauce pan with
olive oil.
Add garlic and shallots and cook for 1 minute.
Add tomato, basil
and simmer for 10 minutes.
Season with salt and pepper.
Blend mixture into a
puree. CousCous:
4 oz Pearl Couscous Boiling Water
Add couscous to a small pot
of boiling salted water and cook for 5 minutes. Drain well, keep aside.
Seafood Tagine: 2 T Olive Oil 2 T Fresh Garlic, minced Seafood Tagine Fresh Shallots,
minced 4 each Jumbo Shrimp, peeled and devein
3 oz Sea Bass, cut into 1 cubes
4 each Manila Clams 4 each Green Mussels
½ T Chile Flakes
¼ cup White Wine 4
oz Couscous
¾ cup Tomato Herb Sauce
½ cup Clam Juice 1 T Unsalted Butter ¼ T
Salt & Pepper 2 T Fresh Chopped Parsley
Pre-heat medium saute pan over
high heat.
Add oil, garlic, shallots and chile flake; saute for 20 seconds.

Add the shrimp and saute until almost cooked through, about 2 minutes.
Using
tongs, transfer the shrimp to a bowl and set aside.
Add clams and mussels to
the saute pan and toss to coat with the garlic and shallots.
Add wine, reduce
to half.
Add tomato sauce and cook until most of the mussels and clams have
opened, about 3 minutes.
Add the sea bass, cooked shrimp and couscous to the
sauce and cook until the fish is just cooked through and all the clams and
mussels open, about 2 minutes.
Stir in the butter.
Pour the seafood in large
pasta bowl and garnish with parsley.

Seafood Tagine

Recipe type: Yield: 4 Prep time: Cook time: Total time:


Seafood Tagine taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

  • Tomato Herb Sauce:
  • 2 T Olive oil
  • 1 T Fresh garlic – chopped
  • 1 T Fresh shallots – chopped
  • 1/2 C Whole Peeled Tomato
  • 2 T Fresh Basil – chopped
  • 1/2 T Pepper
  • CousCous:
  • 4 oz Pearl Couscous
  • Boiling Water
  • Seafood Tagine: 2 T Olive Oil
  • 2 T Fresh Garlic – minced
  • 2 T Fresh Shallots – minced
  • 4 each Jumbo Shrimp – peeled and deveined
  • 3 oz Sea Bass, cut into 1 cubes
  • 4 each Manila Clams
  • 4 each Green Mussels
  • 1/2 T Chile Flakes
  • 1/4 C White Wine
  • 4 oz Couscous
  • 3/4 C Tomato Herb Sauce
  • 1/2 C Clam Juice
  • 1 T Unsalted Butter
  • 1/4 T Salt & Pepper
  • 2 T Fresh Chopped Parsley

Directions:

  1. Tomato Herb Sauce:
  2. Pre-heat medium sauce pan with olive oil.
  3. Add garlic and shallots and cook for 1 minute.
  4. Add tomato, basil and simmer for 10 minutes.
  5. Season with salt and pepper.
  6. Blend mixture into a puree.
  7. CousCous:
  8. Add couscous to a small pot of boiling salted water and cook for 5 minutes. Drain well, keep aside.
  9. Seafood Tagine:
  10. Pre-heat medium saute pan over high heat. Add oil, garlic, shallots and chile flakes; saute for 20 seconds.
  11. Add the shrimp and saute until almost cooked through, about 2 minutes.
  12. Using tongs, transfer the shrimp to a bowl and set aside.
  13. Add clams and mussels to the saute pan and toss to coat with the garlic and shallots.
  14. Add wine, reduce to half.
  15. Add tomato sauce and cook until most of the mussels and clams have opened, about 3 minutes.
  16. Add the sea bass, cooked shrimp and couscous to the sauce and cook until the fish is just cooked through and all the clams and mussels open, about 2 minutes.
  17. Stir in the butter.
  18. Pour the seafood in large pasta bowl and garnish with parsley.

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