Total Time
Prep 10 mins
Cook 45 mins

Our local Asian grocery store sells fresh mixed seafood already cut up & out of the shell. This is a great tagine to incorporate the mixture.

Ingredients Nutrition


  1. Note: Make sure the seafood you are using is already cleaned & removed from the shells.
  2. Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
  3. Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
  4. Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Most Helpful

Excellent recipe. I made it with jumbo shrimp and calamari. It's good with rice or a hearty, rustic bread for dipping. The sauce is fabulous.

Jensa July 21, 2013

I had a bag of mixed seafood that needed using, but probably would not buy mixed seafood again because of the consistency and taste, which I later read online is a common problem. That is not the fault of this tagine recipe, which was easy to prep and make and which I enjoyed making in my tagine pot. We served over basmati rice.

Dr. Jenny June 30, 2012

My husband and daughter and I really liked this recipe. I did not use the oil and by mistake added a full tsp of paprika and turmeric and about 3/4 tsp of cumin. I used 2 cooked shrimp rings as that was all I had in the freezer. I also added some black beans that needed to be used up. This was quite easy to make and had lots of flavour. While I know this is meant to be a seafood tagine, I think you could replace the seafood with beans if you wanted. Thanks for a great tasting recipe.

Cilantro in Canada September 28, 2008