Morroccan Prawn tagine with saffron, ginger and fennel
Many shellfish tagines are not so much traditional as they are inspired by cultural influences, such as the prawn and mussel tagines of Tangier that resemble the cooking of Andalusia across the water. Serve this delicious tagine as a first or second course with chunks of crusty bread.
- 4–5 tablespoons olive oil
- 20 raw king prawns, with heads, removed
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 25 g fresh ginger, peeled and finely chopped
- a pinch of saffron threads
- 1–2 teaspoons smoked paprika
- 400-g tin tomatoes drained of juice
- leaves from a small bunch of fresh coriander, finely chopped
- leaves from a small bunch of fresh flat-leaf parsley, finely chopped
- 1 teaspoon sugar
- 4 fennel bulbs, trimmed and sliced thickly lengthways
- sea salt and freshly ground black pepper
- crusty bread, to serve
Stir the onion, garlic, ginger, and saffron into the oil and sauté for 3–4 minutes, until they begin to color. Add the paprika, tomatoes and half the herbs. Stir in the sugar and season with salt and pepper. Cook gently, partially covered, for about 10 minutes until the mixture thickens to form a sauce.
Meanwhile, steam the fennel for about 5 minutes, until it softens. Heat the remaining olive oil in a frying pan and add the steamed fennel. Cook gently on both sides for 4–5 minutes, until it turns golden. Sprinkle with salt and pepper.
Toss the cooked prawns in the tomato sauce, place the fennel on top, cover, and cook gently for 5 minutes. Sprinkle with the remaining coriander and parsley immediately before serving.