A Tagine is a fancy cooking pot that has a conical shaped lid. You pop the lid onto the top of your “fancy ass casserole” and the steam goes up into the cone and circulates back down and cooks the food till its lovely and tender. Yeah – Of Course I own one, and yes Ive used it several times – but guess what ? This can be made in any heavy based pan and tastes amazing. AND is very filling and a great way to get your FISH proteins into you.

INGREDIENTS: ( Serves 2 – 4 depending on levels of greediness)

8 Large Peeled De-veined and Clean Green Prawns

2 White Fish Fillets ( I used Dory – sorry)

200 g Calamari Rings ( Or One Clean Calamari Tube cut into rings)

2 Tablespoons Cumin Powder

1 Large Heaped Teaspoon Crushed Garlic

50ml Onion Infused Olive Oil

1 Onion Sliced into Rings

1 Tin Ardmona Rich and Thick Tomatoes

At Least a Bunch of Coriander.

METHOD:

Marinate your seafood in … 1 Tablespoon of the Cumin Powder, All the Garlic, The Olive Oil and Half the Coriander. ( DO this in the morning and sit in the fridge all day)

Sauté your onion in a little more olive oil and then pop in the tin of tomatoes. Add the other tablespoon Cumin powder and stir well , Bring to boil and reduce a little.

Pop your seafood on the top and give a gentle mix in – when back on boil turn off heat and plonk lid onto the cooking vessel.

It can sit here and wait in Winter for a while – and when you’re ready to serve pop it lid off into a 180 degree oven for 25-30 minutes.

Serve with loads more coriander  ( and if you’re so inclined and a bread eater – Im not) A lovely bit of toasted turkish bread drizzled with garlic olive oil.

This ones finger licking good and oh so simple!

ENJOY!