In a tagine or large frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until soft and fragrant.
Add the spices (cumin, paprika, turmeric) and cook for 1-2 minutes to release their aromas.
Add the chopped vegetables (zucchini, pepper, eggplant, tomato) and mix well to coat the vegetables with the spices. Cover and simmer for 10-15 minutes, until the vegetables are slightly tender.
Add the vegetable stock, then place the salmon fillets and shrimp on top of the vegetables. Sprinkle with lemon juice and season with salt and pepper to taste.
Cover and cook over low heat for 10-12 minutes, until the salmon is cooked and the shrimp are pink and opaque.
Sprinkle with chopped fresh coriander before serving.
Serving and Storage Tips:
Serve this tagine piping hot, with couscous, basmati rice or pita bread to enjoy the full flavor of the savory sauce.
For an even more intense flavor, you can prepare it in advance and reheat it before serving.
The salmon and shrimp tagine can be stored in the refrigerator for 2 to 3 days. To reheat, use a pan over low heat so as not to dry out the seafood.
Variations:
If you don’t like salmon, you can substitute cod or any other firm-fleshed fish.
To add a spicy touch, stir in a few red peppers or a pinch of Espelette pepper.
For a vegetarian version, replace the salmon and shrimp with tofu or additional vegetables such as chickpeas or artichokes.
You can also add black or green olives for an even more Mediterranean flavor.
Enjoy! 🌟
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