Fish and prawn tagine with apricots

Fish and prawn tagine with apricots

(1) Rate it

  • 0:55 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

A delightful blend of middle eastern flavours and seafood; cinnamon, dried fruits, cumin, tumeric and tomato. Serve with couscous, flat-leaf parsley and lemon wedges and you have a hearty, winter meal.

Featured in
Winter recipes, Nutrition information

Ingredients

  • 100g dried apricots
  • 400g can cherry tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 2 cinnamon quills
  • 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
  • 8 green prawns, peeled (tails intact), deveined
  • 1 cup (200g) couscous
  • 2 tablespoons flat-leaf parsley leaves
  • 4 lemon wedges

Method

  • Step 1
    Place apricots in a small bowl, cover with 200ml boiling water, then stand for 30 minutes to soak.
  • Step 2
    Place tomatoes in a pan over medium heat. Add cumin, turmeric, paprika and cinnamon. Season well. Add apricots and their soaking liquid, stir to combine, then bring to the boil over medium-high heat.
  • Step 3
    Add the fish and prawns, then simmer gently over medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.
  • Step 4
    Meanwhile, place couscous in a bowl and cover with 1 cup (250ml) boiling water. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork and season to taste with salt and pepper.
  • Step 5
    Divide the seafood and soup among bowls, scatter with couscous and parsley, then serve with lemon wedges.

  • Diabetes friendly
  • High protein
  • Low carb
  • Low sodium
  • Lower gi

Nutrition

  • 2378 kj

    Energy

  • 17g

    Fat Total

  • 4g

    Saturated Fat

  • 6g

    Fibre

  • 50g

    Protein

  • 140mg

    Cholesterol

  • 247.89mg

    Sodium

  • 14g

    Carbs (sugar)

  • 50g

    Carbs (total)

All nutrition values are per serve
  • Author: Jill Dupleix
  • Image credit: Brett Stevens
  • Publication: Taste.com.au

Source: taste.com.au

Be the first to comment

Leave a Reply

Your email address will not be published.


*