Unlock exotic aromas and fabulous flavours with this spicy stew of fish, prawns, meat and fresh fennel.
Ingredients
- 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
Method
- Step 1Combine 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 2While the tagine is resting, preheat a chargrill on medium. Cook the sausages, turning, for 8 minutes or until cooked through. Thickly slice diagonally.
- Step 3Top the tagine with the sausage and reserved fennel fronds.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1638 kj
Energy
19g
Fat Total
6g
Saturated Fat
2g
Fibre
50g
Protein
294mg
Cholesterol
494.47mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Tracey Meharg
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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