Moroccan Seafood Tagine

Ethnic continues to be on-trend with millennials. Restaurants must add a creative spin with unique toppings and proteins to stand out from the crowd.

Menu Part


1 Pound Seafood Chunks (Item# 091532)
1 Teaspoon Cumin Seeds, Toasted & Ground
1 Clove Garlic, Fresh
1/2 Teaspoon Kosher Salt
1 Teaspoon Sweet Paprika
1 Teaspoon Red Pepper Flakes
1 Tablespoon Italian Parsley, Chopped
1 Tablespoon Cilantro, Chopped
1/4 Each Lemon Rind, Chopped Preserved
2 Tablespoons Extra Virgin Olive Oil
1 Each Carrot, Thin Sliced
1 Each Celery, Peeled Thin Sliced
1/2 Pound Tomatoes, Sliced & Peeled
1 Each Green Pepper, Sliced
1 Dozen Moroccan Red Olives
1 Each Fresh Bay Leaf


  1. Toast the cumin seeds in a small sauté pan. Blend the cumin, garlic, salt, paprika, pepper flakes, parsley, cilantro, and preserved lemon in a small food processor to a course paste also known as Chermoula.
  2. Rub half of the Chermoula over the Seafood Chunk and let stand for about 1-2 hours. Add ¼ cup of water to the rest of the Chermoula and set aside.
  3. Preheat oven to 300°F. Spread ½ of the watered down Chermoula to the bottom of the tagine and then put half of the celery, carrots, tomatoes and green peppers in the tagine.
  4. Add the Seafood Chunk and the remainder of the vegetables over the chunk. Drizzle the remainder of the Chermoula over the top.
  5. Chop up the preserved lemon rind and sprinkle over the tagine, add the olives and bay leaves.
  6. Cover the tagine with parchment paper and foil and bake for one hour.
  7. Put the liquid from the tagine into a pot and reduce till almost thick and reserve.
  8. Increase the oven to 500°F. Baste the seafood and let bake till a crust has formed over the tagine. Serve hot.

View as PDF